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5 Minutes to Chocolate-orange Mincemeat

  • 1
  • Easy
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Recipe Ingredients

To make the filling
  • 25g dark-chocolate chips
  • 1 25g mixed dried fruit
  • 25g dried cherries
  • 3 tbsp marmalade
  • ½ large green apple, coarsely grated
  • 1 tsp ground mixed spice
  • 1 tbsp cream sherry

Combine all ingredients in a bowl. Use immediately or keep covered and chilled for up to two weeks.


To make mince pies

  • flour, to dust
  • 350g shortcrust pastry
  • 1 batch chocolate-orange mincemeat, as above
  • 1 medium egg, beaten
  • icing sugar, to dust

Recipe Directions

  1. Preheat oven to 170°C. Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin (a tin with shallow indents).
  2. Divide mincemeat among pastry cases. Roll out pastry again and stamp out lids, using either the same cutter or a star-shaped cutter. Top each pie with a lid and brush with beaten egg. Bake for 12 to 15 minutes until golden. Leave in tins for 3 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature with a dusting of icing sugar.
Each serving: 844 kJ, 10g fat (1f saturated fat), 28g carbs (16g total sugars)

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