Decadent Chocolate & Cranberry Mince Pies
Galberts chocolate & cranberry mince pies put a fun twist of the classic mince pie recipe. A showstopper at any festive get together.
1 Galberts ready rolled shortcrust pastry
30g Milk chocolate chunks
30g Dried cranberries, chopped
1 Egg, beaten
Icing sugar for sprinkling
Preheat your oven to 200°C/fan 180°C.
Have a 12 hole tart tin ready and take your
Galberts ready rolled shortcrust pastry out of
the packaging 10-15 minutes before you are
ready to use it.
Unroll the pastry and using a 7.5cm/3” cutter
cut out 12 circles, line the base of the tin and
brush with beaten egg.
Combine the chocolate chunks, cranberries
and mincemeat and place a teaspoon of the
mixture into the centre of each pastry circle.
Cut out 36 smaller stars with a star pastry
cutter, or cut 12 more circles to use as lids.
(You may find that you are only able to cut 10
discs from the first sheer. Simply re-roll the off
cuts to make 12).
Place on top of the bases, then seal the edges
and brush the tops with water and sprinkle
with icing sugar.
Bake for 15-20 minutes in the oven until golden
Sprinkle with icing sugar and allow to cool