Chocolate Mince Pies
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Chocolate Mince Pies
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A twist on the classic mince pie recipe, these Chocolate Mince Pies feature a delicious sweet chocolate shortcrust pastry filled with mincemeat and topped with a star-shaped shortcrust, then baked in the oven to get a lovely crisp base with a sweet and chistmassy filling. It's such a decadent treat that is so easy to make with a few simple ingredients, and it's sure to go down well with the whole family.
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Ingredients
- 220 g plain flour
- 125 g butter
- 3 tablespoon granulated sugar
- 1 egg
- 2 tablespoon milk
- 1 jar mincemeat ( 400 g, 12 oz)
- 30 g cocoa powder
- 1 tablespoon icing sugar ( to dust over the pies, optional)
Instructions
- To make the chocolate shortcrust pastry, sift the flour in a large mixing bowl, add the cold butter cut into cubes, and use your fingertips to rub them together until you get a mixture that resembles breadcrumbs.
- Add the sugar, and mix to combine them.
- Sift in the cocoa powder, and mix again.
- Beat the egg well, then add it to the bowl together with the milk.
- Use your hands to knead the mixture into a dough that is elastic and does not stick to the hands.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Transfer the dough to the work surface, and use a rolling pin to roll the dough, then use a 10 cm round cookie cutter to cut out 12 rounds, reworking the dough as needed.
- Arrange the rounds into each cavity of a 12-hole mufin tin, and fill with mincemeat.
- From the remaning dough, cut out stars to fit on top of each mince pie.
- Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 25 minutes.
- Remove the pies from the oven, and allow them to cool down in the tin for 15 minutes, then use a sharp knife to run around each pie to pop them out of the muffin tin.
- Leave the pies to cool down completely, then dust with icing sugar.
Notes
- Do not remove the mince pies from the muffin tin straight away once they come out of the oven. Not only the mincemeat filling is extremly hot and can burn your skin, but at that stage, the base is still quite soft and the pies won't hold their shape well.
- Allow them to cool down in the tin for at least 15 minutes, and if they are not easy to remove from the tin, run a sharp knife around the edges of the pies, they should pop out nicely.
- Let the pies cool down completely, the chocolate shortcrust pastry will firm up nicely and have a nice crunch to it, and the filling will be nicely set. Dusting with icing sugar is optional, but it does add a good touch to the pies.
Nutrition Information
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Calories
168kcal
(8%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.5g
(3%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
36mg
(12%)
Sodium
75mg
(3%)
Potassium
69mg
(1%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
284IU
(6%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 75mg | 3% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 284IU | 6% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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