Spiced Chocolate Mince Pies


Spiced Chocolate Mince Pies


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
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.

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