Browsing the Hotel Chocolate website last month I was quite taken by their recipes page and the idea of using chocolate in savoury dishes. Using Cocoa pasta and Aztec chilli liquid chocolate are experiments for another day – on a snowy December day Christmas Chocolate Mince Pies is the only recipe worthy of consideration! I’ve made these twice in the last week and our various tasters have described them as ‘gorgeous‘, ‘sheer indulgence‘ and ‘absolutely scrummers‘. I made deep filled mince pies with chopped apple in the bottom half topped with my friend Kate’s amazing home made mince meat. And as I sometimes find mince pies a bit pastry heavy I topped with stars instead of full lids.
- 280g (9.5 oz) plain flour
- 200g (7 oz) cold butter
- 50g (2 oz) Hotel Chocolat cocoa powder
- 120g (4oz) icing sugar
- 2 egg yolks
- Pinch of salt (not needed if using salted butter)
- mince pie filling
- Mix the flour, icing sugar and cocoa powder together
- Cut the butter into pieces and add to the flour mix. Gently work through fingertips to form a fine crumb
- Add the yolks and knead the dough until smooth (I found it necessary to add water to the mix)
- Form into a ball, wrap in cling film, and refrigerate for at least and hour
- Grease tins with a little melted butter
- Roll out the pastry evenly and using a 10 cm pastry cutter cut to size and place in the tins. Press the pastry against the sides of the tin.
- Fill each case with 2 tsp mincemeat and brush the edges with a little milk (I added chopped apple to fill my deep pastry cases)
- Using a smaller 7cm cutter make lids to put on top of the mincemeat, sealing the edges of the bases. Brush milk over the pies and sprinkle with a little sugar
- Place the mince pies in a pre heated oven of 200°c / gas mark 6 for 20 minutes
- Delicious served hot or cold so eat straight from the oven with cream or ice-cream or allow to cool.
Disclosure: I was sent the cocoa powder by Hotel Chocolat to review. I was not required to write a positive review and any opinions expressed are my own.