Chocolate Mince Pies

Chocolate Mince Pies


For the chocolate mince meat

½lb bramley apples

4oz shredded suet

3oz strong bitter chocolate

6oz raisins

4oz sultanas

4oz currants

4oz mixed peel

¼ tsp grated nutmeg

6oz soft dark brown sugar

Grated zest of one orange and one lemon

1oz whole almonds cut into slivers

2tsp ground mixed spice

3tbsp brandy

40g white chocolate chips

40g bitter chocolate chips


Combine all the ingredients apart from the chocolate chips and brandy, cover and leave in a cool place overnight.

Pre-heat oven to 120c place all the ingredients in an oven tray, cover with foil and place in an oven for 1½ hours.

Remove from the oven it may look very fatty, don’t worry this is OK.  As it cools, stir the mixture and the fat will coagulate.  Once the mince meat is completely cold, stir in the chocolate chips and the brandy, pour into clean jars and use as required.



350g plain flour

40g cocoa powder

125 icing sugar

200g butter

Zest and juice of one orange

1 egg


Place flour, cocoa and icing sugar in a bowl and rub in the butter until the mixture resembles breadcrumbs

Mix the egg and orange together then add to the crumbs, knead into a dough but don’t overwork as it will become tough.

Wrap in cling film and rest in the fridge for 30 minutes.

Roll out and line tart tins with the pastry keeping a piece aside to make into lids.

Once your tin is lined place a heaped teaspoon of the chocolate mince meat into each case, wet the rim of the pastry with your finger and pop a lid on top of each pie.

Bake in a moderate oven, 160c, for 10-12 minutes until cooked.  Serve with a dollop of brandy butter or whipped cream flavoured with a bit of brandy.