Chocolate Mince Pies
CHOCOLATE MINCE PIES
For the chocolate mince meat
½lb bramley apples
4oz shredded suet
3oz strong bitter chocolate
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
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
Zest and juice of one orange
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.