Brownie mince pies


Makes 24

For the pastry:

125g plain flour

25g icing sugar

75g cold butter

1 egg yolk

2-3 tbsp cold water

For the filling:

100g butter, softened

75g dark brown sugar

100g caster sugar
2 large eggs

100g plain flour
1 tbsp cocoa powder
100g dark chocolate, melted

250g Christmas mincemeat

To decorate:

Icing sugar

  1. Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease two mince pie trays with melted butter.
  2. For the pastry, in a large bowl, sieve together the flour and icing sugar. Use your fingers to rub in the cold butter until the mixture resembles breadcrumbs.
  3. Mix in the egg yolk and enough water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling film and refrigerate for at least 30 minutes
  4. On a floured surface, roll the dough to about 4mm thick. Using a fluted 9cm biscuit cutter, cut out 24 discs and press them into the prepared mince pie trays. Allow to chill in the fridge for 15 minutes.
  5. In a large bowl, beat together the butter, brown sugar and caster sugar until light and fluffy. Add the eggs and beat until combined.
  6. Add the flour, cocoa powder and melted dark chocolate. Mix until combined, then gently fold in the mincemeat.
  7. Divide the mixture evenly amongst the pastry cases. Bake for 20-25 minutes or until a skewer inserted in the centre comes out clean.
  8. Allow the pies to cool slightly before finishing with a dusting of icing sugar.

Per Serving

789kcals, 34.8g fat (20.6g saturated), 115.1g carbs (81g sugars), 8.8g protein, 1.9g fibre, 0.531g sodium