Chocolate brownie mince pies

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
  1. Preheat the oven to 180°C.
  2. Roll out the pastry on a floured surface
  3. Use a 9cm cookie cutter to stamp out rounds to line the holes of a 12-hole muffin tin
  4. Chill for 15 minutes
For the filling
  1. Melt the dark chocolate.
  2. Mix the butter and light muscovado sugar in an electric mixer to combine. Gradually add the lightly beaten eggs, still mixing.
  3. Tip in the sifted plain flour and the slightly cooled melted chocolate.
  4. Mix until combined.
  5. Fold in 250g mincemeat.
  6. Put a spoonful of the filling into each pastry case.
  7. Bake for 20-25 minutes.
  8. Leave the pies to cool in the tins for 5 minutes, then transfer to a wire rack.
  9. Top with cream and serve.