- 2x 100g (4oz) bars, dark chocolate
- 75g (3oz) butter, unsalted
- 175g (6oz) brown sugar
- 2 eggs
- 50g (2oz) plain flour
- 15g (½ oz) cocoa powder
- ½ tsp Schwartz Crushed Chillies
- ¼ tsp Salt
- 400g (14oz) mincemeat
- 2 green apples, peeled, cored and grated
- 2 clementines, zest of
- 2 tsp Schwartz Ground Cinnamon
- 1 tsp Schwartz Ground Ginger
- 500g pack shortcrust pastry
- 125g (4oz) plain flour
- pinch of salt
- 55g (2oz) butter, cubed
- 30-45ml (2-3 tbsp) cold water
What To Do
For the pastry
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in clingfilm and chill for 10-15 minutes before using.
For the mince pies
- Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
- Melt the one bar of dark chocolate and butter together in a bowl over a pan of simmering water. Remove from heat and allow to cool slightly before beating in the brown sugar, followed by the eggs one at a time.
- Sieve in the flour and cocoa powder and combine. Sprinkle in the Crushed Chillies and salt.
- Mix the mincemeat, apple and clementine zest, then sprinkle in the ground Cinnamon and Ginger.
- Roll the pastry out to around 2mm thickness and cut 18 discs with a 9cm circle cutter. Using a star shape cutter cut an equal number to top the pie.
- Arrange pastry discs inside a muffin tin.
- Spoon one heaped teaspoon of mincemeat mixture at the bottom and press down, add a square of chocolate in the centre, followed by spooning one heaped teaspoon of brownie mixture on top. With a damp finger press the mixture towards the edges. Place a pastry star on top, rolled slightly thinner than the pastry case.
- Place the tray in the fridge for 10 minutes then cook in the pre-heated oven for 20 minutes, or until the pastry is golden. Sprinkle with icing sugar and serve.