These Chocolate coffee brownie mince pies are a moreish twist on a classic festive treat
Made in advance, they're ready to serve as a surprise when you have guests over during the holidays.
The sweetness of these festive treats is carefully balanced with the bitterness of the coffee, making for a delicious pudding that is sure to surprise and delight.
Ingredients
For the pastry:
- 210g flour
- 2tbsp icing sugar
- 120g butter
- 1 medium egg
For the filling:
- 75g butter
- 100g chocolate, melted
- 125g light muscovado sugar
- 75g plain flour
- ¼ tsp baking powder
- 2tsp instant espresso coffee powder, mixed with 2tbsp boiling water
- 2 medium eggs, beaten
- 260g mincemeat
- Icing sugar, to dust
You will also need a 12-hole muffin tin and a 10cm cutter for this recipe.
Method
- For the pastry: in a food processor, pulse the flour and icing sugar with the butter until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap with cling film and place in the fridge for 30 mins.
- For the filling: melt the butter and chocolate together over a low heat. In a separate bowl, mix together the muscovado, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs.
- Heat the oven to 160Fan/Gas 4. Roll the pastry out on a well floured surface, to 3mm thickness. Using a 10cm cutter, cut out 12 rounds. Press into a 12 hole muffin tin.
- Spoon heaped teaspoons of the fruit mince into the base of the pie, then top with the brownie mixture. Fill the mixture to just below the pastry rim. Bake in the oven for 18-20mins until puffed up and cooked through.
- Remove and allow to cool before dusting with icing sugar and serving.
