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Claire Preen Chocolatier

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  • Chocolate Mince Pies





    280 g/10 oz plain flour
    125 g/4½ oz icing sugar
    50 g/2 oz cocoa powder
    Pinch salt
    200 g/ 7oz cold butter, diced
    2 egg yolks


    500 g/1 lb 2 oz ready-made mincemeat
    Juice and zest of an orange

    100 g/4 oz chocolate callets

    ½ tsp allspice

    1 egg


    1. Sift and mix the flour, icing sugar, cocoa powder and salt together in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs.
    2. Mix in the egg until the mixture comes together. Add a little water if necessary. Knead into a disc, wrap in cling film and place in fridge for 40 minutes.
    3. Preheat the oven to 200C/400F/Gas 6.
    4. Mix the mincemeat, orange zest and juice, allspice and chocolate callets together in a bowl.

    5. Roll out pastry on a lightly floured surface to 3mm thick, cut out 11cm-diameter rounds with a pastry cutter, then cut out the same number of small stars as there are large rounds.

    6. Line muffin tins with rounds and add a large tsp of the mincemeat chocolate mixture. Top with a star. Brush the top with beaten egg.

    7. Bake in the oven for 20–25 minutes, or until the pastry is cooked through.


    50 Shades of Chocolate – bringing chocolate and good cheer to you this Christmas!

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