Guest Recipe: Chocolate and Cranberry Mince Pies

Christmas party season is well and truly upon us, and with it comes a barrage of tasty seasonal treats, yum! The best festive get togethers always feature mince pies as far as we’re concerned, so we asked our resident foodie blogger Liv Purvis, who blogs as What Olivia Did, to create a mince pie with a difference for us. Read on for her exciting take on this Christmas essential…

“There’s nothing that says (or tastes) Christmas like a good old mince pie…and the best thing about these little pastry treats is that you can make them in advance (gift shopping is stressful enough without having to worry about flaky pastry!) I’ve added one of my favourite festive flavour combinations, dark chocolate and cranberry, to make these mince pies extra decadent and rich.”

 

WHAT OLIVIA DID

 

Dark Chocolate and Cranberry Mince Pies
Makes 12

Butter for greasing tins
75g 70% dark chocolate
3tsp cocoa powder
400g mincemeat
100g dried cranberries
500g shortcrust pastry block (the pastry can obviously be homemade, but for speed and ease a pre-made block is just as good)
Milk or beaten egg, for glazing (optional)

 

WHAT OLIVIA DID

 

Preheat the oven to 180° (fan assisted) and lightly grease a shallow, 12 cup muffin tin with butter.

Smash or chop the dark chocolate into small chunks and add to a mixing bowl with cocoa powder, dried cranberries and mincemeat. Stir until the mixture is well-blended.

Roll out the shortcrust pastry until it’s the thickness of a £1 coin. Using a clean jar, glass or pastry cutter, cut out 12 circular pie shapes to fit the muffin tin rounds and place them in the tin. Fill each round with about a teaspoon and a half of mincemeat.

Use the remaining pastry to cut out lids for your pies – either traditional rounds or festive stars like mine. Seal each pie with a pastry lid, brushing the edge of the base with a little milk or beaten egg if you’re using round lids. Use any remaining pastry to cut out shapes for decorating the lids, if you like.

 

WHAT OLIVIA DID

WHAT OLIVIA DID

 

If you want shiny mince pies, you can glaze them with a little milk or beaten egg. I simply popped mine in the oven and baked for about 20 minutes – they’re ready when they start turning a gorgeous golden brown. Remove and leave to cool slightly before dusting with a generous amount of icing sugar – they’re best served warm.

 

WHAT OLIVIA DID

 

Keep an eye on the blog for more delicious festive treats from Olivia’s kitchen.