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
- 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
Each serving contains
of the reference intake
- 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