Ingredients
Main Ingredients
- 2 rolls PnP shortcrust pastry, (400g each)
For the filling:
- 100 grams 70% dark chocolate, (70% cocoa solids)
- 100 grams soft butter
- 175 grams muscovado sugar
- 2 large PnP eggs, lightly beaten
- 100 grams plain flour, sifted
- 250 grams fruit mincemeat
- 250 ml PnP cream, whipped to soft peaks
Method
- Preheat the oven to 180°C.
- Roll out the pastry on a floured surface
- Use a 9cm cookie cutter to stamp out rounds to line the holes of a 12-hole muffin tin
- Chill for 15 minutes
For the filling
- Melt the dark chocolate.
- Mix the butter and light muscovado sugar in an electric mixer to combine. Gradually add the lightly beaten eggs, still mixing.
- Tip in the sifted plain flour and the slightly cooled melted chocolate.
- Mix until combined.
- Fold in 250g mincemeat.
- Put a spoonful of the filling into each pastry case.
- Bake for 20-25 minutes.
- Leave the pies to cool in the tins for 5 minutes, then transfer to a wire rack.
- Top with cream and serve.