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.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: Makes 16 1x
Category: Baking & Sweet Things
Cuisine: Festive



  • 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 (lard or butter can also be used)
  • 60g cold unsalted butter
  • 55ml (1) fresh orange juice
  • mincemeat:
  • 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
  • 12 tbsp Herbie’s Spices Spice Dust, to serve


  1. 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.
  2. Pre-heat oven to 200C.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Print Recipe
Nutritional Information
Serving Size 56g
Calories 230
Sugar 16g
Sodium .21g
Fat 12g
Saturated Fat 6.3g
Carbohydrates 27g
Fiber 1.7g
Protein 3.4g