Chocolate Mince Pies and Mince Tarts
Make either simple open mince tarts or covered mince pies for a chocolate twist to this traditional seasonal classic. Use the smaller mincemeat and chocolate quantities if making a dozen mince pies or the larger quantity to make 24 tarts.
- 100g/200g mincemeat
- 50g/100g chocolate chips
- 200g Wessex Mill Plain White Flour
- 100g butter
- 7-9 tbsp cold water
- plus butter, for tins
- plus flour, for dusting
- plus egg. for brushing
- 2 x 12-hole tart tins
- 2 x mixing bowls
- 1 x rolling pin
- 1 x 75mm/3" round cookie cutter
- 1 x 50mm/2" round cookie cutter for pie tops
180°C, Fan 160°C, 350°F, Gas 4
Pre-heat the oven and rub some butter around the inside of 2 x 12-hole tart tins.
Measure the mincemeat and chocolate chips into a bowl and stir to combine, using the small or large quantity if making tarts or the small quantities if making mince pies.
Break the egg into a bowl and beat well.
Measure the flour into a mixing bowl.
Chop the butter into small cubes and add them to the bowl.
Using a fork or pastry blender, work the butter cubes into the flour until the mixture resembles breadcrumbs.
Stir in enough of the water to bring the pastry together into a soft dough.
Using your hands gather the mix together to form a smooth ball of pastry dough.
Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
Roll out the pastry until 3mm/⅛” inch thick.
For mince tarts press a 75mm/3” inch round cookie cutter (a fluted one looks pretty) into the dough and transfer the circles to the holes of the tart tin. Gather left over pastry into a ball, roll it out again and cut more 75mm/3” inch rounds. Brush beaten egg around the edges of the pastry and put a teaspoon of mincemeat into the centre of each pastry tart, taking care not to over fill.
For mince pies, press 75mm/3” inch round cookie cutter into the dough to make 12 circles and transfer them to the holes of the tart tin. Brush beaten egg around the edges of the pastry and put a teaspoon of mincemeat into the centre of each pastry tart, taking care not to over fill.
Gather left over pastry into a ball, roll it out again and use a 50mm/2” inch round cookie cutter to cut our 12 circles for the pie tops.
Brush the beaten egg over the top of the pies and press the prongs of a fork into the pastry a couple of times to allow the steam to escape during cooking.
Bake mince tarts for 15-20 minutes and mince pies for 20-25 minutes.