Black Forest Mini Mince Pies Recipe

These dark and dramatic mince pies are inspired by the classic chocolate and cherry combination of a Black Forest gateau. They make a delicious Christmas treat or fun edible gift for family and friends.
Serves 24 (makes 24, or 3 gift batches of 8) - 30 mins to prepare and 20 mins to cook, plus chilling and cooling - 138 calories / serving - Freezable


200g plain flour
50g cocoa powder
125g chilled butter, diced
30g light brown sugar
4 tbsp milk
411g jar mincemeat
100g pack dried cherries
2 tbsp cherry brandy (optional)
gold edible glitter, to decorate

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Make the pastry by combining the flour and cocoa in a bowl. Add the butter and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar. Add the milk and use a cutlery knife to stir until the mixture clumps, then use your hands to bring it together. Wrap in clingfilm and chill for 1 hr.

Preheat the oven to gas 6, 200°C, fan 180°C. Roll the dough between 2 pieces of clingfilm to a thickness of 3-4mm. Cut out 24 x 6cm-wide circles and put in two 12-hole mini muffin tins. Use a 5-6cm star or snowflake cutter to cut out 24 snowflake or star shapes and set aside; re-roll the pastry as necessary.

Mix the mincemeat, cherries and brandy (if using) together in a bowl. Use to fill each mince pie. Top each with a snowflake or star and press the edges gently to stick.

Place the tins on a large baking tray and bake for 18-20 mins until the pastry is cooked and the filling starts to bubble at the sides. Gently transfer the pies to a wire rack to cool. Sprinkle or brush the tops with edible glitter or icing sugar, then package up ready to give as a present. They will keep in an airtight container for up to 5 days.
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