Easy Florentine Mince Pies with Dark Chocolate Drizzle

Name: Easy Florentine Mince Pies with Dark Chocolate Drizzle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 14
Ingredients: 375 g ready-rolled shortcrust pastry; 115 g mincemeat; 60 g glacé cherries roughly chopped; 50 g dark chocolate; 30 g ground almonds; 1 orange zested; 1 tbsp bourbon or orange juice; 1 tbsp milk; 1 tbsp demerara sugar

A festive twist on a Christmas classic, these open-topped mince pies feature a nutty Florentine-style filling and a rich dark chocolate finish. Perfect for holiday parties or a cozy afternoon tea.

Servings14 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

ready-rolled shortcrust pastry
375 g
mincemeat
115 g
glacé cherries roughly chopped
60 g
dark chocolate
50 g
ground almonds
30 g
orange zested
1
bourbon or orange juice
1 tbsp
milk
1 tbsp
demerara sugar
1 tbsp

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6) and line a large baking sheet with baking parchment.

In a medium mixing bowl, combine the mincemeat, orange zest, bourbon (or orange juice), ground almonds, and chopped glacé cherries until thoroughly mixed.

Unroll the shortcrust pastry and use an 8cm round cutter to stamp out as many circles as possible. Re-roll the pastry offcuts and continue stamping until you have about 14 circles in total.

Spoon 1 teaspoon of the mincemeat mixture into the center of each pastry circle, leaving a 2cm border around the edge. Gently fold the exposed pastry edges inward to partially cover the filling, creating a rustic, open-topped look.

Arrange the pies on the prepared baking sheet, spacing them slightly apart. Lightly brush the pastry edges with milk and sprinkle with the demerara sugar for a sweet crunch.