Chocolate Mince Pies recipe from egcomps
IngredientsFor the pastry:
280g plain flour
25g ground almonds
85g golden caster sugar
Zest of 1 lemon
1 egg yolk
3 tbsp whole milk
For the filling:
100g semi-dried apricots
50g dark chocolate (finely grated)
3 apples (such as russet or cox, peeled and grated)
1 tbsp each light brown and dark brown muscovado sugar
1/2 tsp each ground cinnamon, grated nutmeg and mixed spice
Zest and juice of 2 lemons or oranges
5 tbsp Grand Marnier
2 tbsp olive oil
Icing sugar, to finish
Method1. Place the flour, almonds and butter into the food processor and pulse until it looks like very fine breadcrumbs.
2. Add the sugar, lemon zest, egg yolk and milk and pulse until the mixture starts to clump together. Tip the mixture onto a board and shape the pastry into a ball – add water if it feels dry. Wrap the pastry in cling film and chill for 30 minutes.
3. Heat oven to 190°C. Roll the pastry on a lightly floured surface to the thickness of few millimetres. Using a 7cm fluted cutter, cut out 24 discs and line 2 x 12 hole bun tin with them. Use a 6cm fluted cutter to cut 24 discs for the lids.
4. Put the sultanas, raisins, currants and apricots in a food processor. Blitz until evenly chopped. Stir in the remaining mincemeat ingredients.
5. Spoon 2 tsp of mincemeat into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc on top. Bake for 12-15 minutes until golden brown and cool on a wire rack. Dust with icing sugar to finish.