Spiced Chocolate Mince Pies
It isn’t Christmas without the distinctive flavour of sweet spices such as cinnamon, cloves and nutmeg. Mince pies are a lovely addition to a festive party or make a special home-made gift.
- 240g plain flour (use 00 if possible)
- 1 tbsp caster sugar
- 1 tsp Herbie’s Spices Ground Cinnamon
- pinch of salt
- 60g copha vegetable fat
- 60g cold unsalted butter
- juice of 1 orange
- 150g currants
- 150g sultanas
- 1T light brown sugar
- 1 tsp Herbie’s Spices Mixed Spice
- 3 tablespoons ground almonds
- 1/2 tsp lemon & orange zest
- 60g 70% chocolate
- 40g unsalted butter
- icing sugar, to serve
- 1–2 tbsp Herbie’s Spices Spice Dust, to serve
- To make the pastry, combine flour, sugar, cinnamon, salt, copha and butter in a food processor and blitz until resembling breadcrumbs (alternatively rub in with your fingertips). With the motor running, slowly add orange juice and pastry combines together. Tip out and knead into a disc, wrap in cling film and chill for at least 20 minutes.
- Pre-heat oven to 200C.
- Melt the chocolate in a heatproof bowl over boiling water and when melted, remove from heat and stir in butter until melted. Combine all mincemeat ingredients and stir through the melted chocolate mixture.
- Roll out pastry to 2mm thick and using a 7cm pastry cutter, cut out circles and place into a patty or mini muffin tin. Gently press the pastry down and fill with mincemeat. Cut out star shapes with remaining pastry to decorate the pies.
- Bake for 10-15 minutes until pastry is lightly golden. Cool slightly then remove to a wire rack to cool completely. Dust with icing sugar and spice dust to serve.
- Once cooled, keep in an airtight container for up to 1 week.
Add 2-4 tbsp brandy to the mincemeat if desired.
Use the same quantity of mincemeat with any variations such as mixed peel and diced apricots.