If you love Fruit Mince Pies and you are a fan of chocolate, then combine the two, upgrade your Christmas traditions and make your mince pies much more decadent by enclosing the fruit mince in a dark chocolate pastry. I had planned to make the same mince pies that I make every year, but I didn’t make enough pastry. I did however have some chocolate pastry sitting in the fridge so I decided to use it and try this combination.
You will need the recipe for the fruit mince filling and you can find it here .
They are delicious, and although rich, they’d make a great after dinner dessert accompanied by some good quality vanilla gelato!
Chocolate Mince Pies
- 280g Plain Flour
- 125g Icing Sugar
- 50g bitter cocoa powder
- pinch salt
- 200g butter, cut into cubes
- 2 egg yolks
- 500g fruit mince (homemade or store bought)
- 2 tablespoons milk
- 1 egg beaten
- Mix the flour, icing sugar, cocoa powder and salt together in a food processor. Mix in the butter pulsing until the mixture resembles breadcrumbs.
- Add the egg and mix until the mixture comes together in clumps (you may need to a little cold water). Knead the dough by hand briefly until smooth, wrap in plastic kitchen wrap and leave to chill in the fridge for one hour.
- Preheat the oven to 180°C.
- Remove the pastry from the fridge, and roll out to a thickness of 0.5cm. Using a 7.5cm cutter, stamp out 12 discs from the pastry and use them to line a 12-hole cupcake tin. Fill each hole with two teaspoons of the mincemeat mixture and brush the edges with milk.
- Using a 6cm cutter, cut out 12 circles and use them to top the mince pies, pressing around the edges to ensure tops are stuck to bottoms.
- Poke holes in the top of each one with a fork and brush the top of each mince pie with a beaten egg and milk wash.
- Bake in the oven for about 20 minutes, or until the pastry is cooked.
- Serve dusted with icing sugar. Keep stored in an airtight container and eat at least
one …ahem… two every day!