sour cherry, ginger and chocolate mince pies

  • 1 Granny Smith (green) apple, peeled and grated
  • ⅔ cup (110g) currants
  • ¾ cup (120g) dried cherries
  • ½ cup (40g) flaked almonds
  • ½ cup (110g) crystallised ginger, finely chopped
  • ⅓ cup (80g) maple syrup
  • ½ cup (90g) brown sugar
  • ⅓ cup (80ml) brandy
  • 1 teaspoon mixed spice
  • 2 teaspoons finely grated orange rind
  • 100g dark chocolate, chopped
  • 1 egg, lightly beaten
  • edible gold dust+, for brushing

mince pie pastry


  • 2⅔ cups (400g) plain flour
  • 300g cold unsalted butter, chopped
  • ½ cup (90g) brown sugar
  • 1 teaspoon mixed spice
  • 2 eggs
  • 2 teaspoons vanilla extract

chocolate mince pie pastry


  • 2⅔ cups (400g) plain (all-purpose) flour
  • ¼ cup (25g) Dutch cocoa powder
  • 300g cold unsalted butter, chopped
  • ½ cup (90g) brown sugar
  • 1 teaspoon mixed spice
  • 2 eggs
  • 2 teaspoons vanilla extract
  1. To make the mince pie pastry, place the flour, butter, sugar and mixed spice in a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and vanilla and process until the dough comes together. Turn out and bring the dough together. Divide in half, flatten into discs, wrap in plastic wrap and refrigerate for 30 minutes or until just firm. 
  2. To make the chocolate mince pie pastry, place the flour, cocoa, butter, sugar and mixed spice in a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and vanilla and process until the dough comes together. Turn out and bring the dough together. Divide in half, flatten into discs, wrap in plastic wrap and refrigerate for 30 minutes or until just firm. 
  3. Roll the doughs out between 2 sheets of non-stick baking paper to 4mm thick. Refrigerate for 30 minutes or until firm. 
  4. While the pastry is chilling, place the apple, currants, cherries, almonds, ginger, maple syrup, sugar, brandy, mixed spice and orange rind in a medium saucepan over medium heat and cook for 12–15 minutes or until the fruit has softened and the liquid has been absorbed. Set aside to cool completely. 
  5. Add the chocolate and mix to combine. 
  6. Preheat oven to 160°C (325°F). Using a 7.5cm round cutter, cut out 12 rounds from each pastry to line 24 x 40ml-capacity lightly greased patty tins. Divide the fruit filling between the cases. Re-roll the remaining dough if necessary and chill for a further 15 minutes. Using a 6cm round cutter, cut out 12 rounds from each pastry. Using assorted-shaped cutters, cut out shapes from the rounds. Top 12 of the pies with the rounds and top remaining pies with the assorted shapes. Brush with the egg and cook for 20–25 minutes or until golden brown. Brush with the gold dust to serve. Makes 24.

+ Edible gold dust is available from cake-decorating stores.

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