Black Forest mini mince pies recipe

Name: Black Forest mini mince pies
Yield: Serves 24 (makes 24, or 3 gift batches of 8)
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

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

Shop your ingredients

Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
200g plain flour
£0.70
£0.47/kg
Tesco Cocoa Powder 250G
This product's currently out of stock
Aldi Price Match
50g cocoa powder
Tesco British Unsalted Butter 250G
Aldi Price Match
125g chilled butter, diced
£1.85
£7.40/kg
Tesco Light Brown Soft Sugar 500g
30g light brown sugar
£2.00
£4.00/kg
Tesco British Whole Milk 568Ml, 1 Pint
Aldi Price Match
4 tbsp milk
£0.85
£1.50/litre
Tesco Mincemeat 411G
411g jar mincemeat
£2.40
£5.84/kg
BEAR Fruit Dried Cherries 75g
100g dried cherries
£2.75
£36.67/kg
Fundador Fine Brandy Sherry Cask 1L
2 tbsp cherry brandy (optional)
£23.75
£23.75/litre
Cake Decor Gold Glitter Spray 4G
gold edible glitter, to decorate
£3.50
£875.00/kg

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.