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.
See method- 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
- Vegetarian
Ingredients
- 200g plain flour
- 50g cocoa powder
- 125g chilled butter, diced
- 30g light brown sugar
- 4 tbsp milk
- 411g jar mincemeat
- 100g dried cherries
- 2 tbsp cherry brandy (optional)
- gold edible glitter, to decorate
Each serving contains
- Energy
- 580kJ 138.0kcal
- Fat
- 5g
- Saturates
- 3g
- Salt
- 0.0g
- Sugars
- 14g
of the Reference intake
Carbohydrate 21.6gProtein 1.4gFibre 0.9g
Method
- 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.
- See more Edible Christmas Gifts recipes
