Not a fan of fruit mince pies? Try Warren's twist on a traditional recipe this Christmas, that everyone will enjoy. 


  • 100g hazelnut or almond meal

  • 150g dark chocolate, melted and cooled

  • 100g pecans, chopped

  • 1 egg plus one egg yolk

  • 2 tbs brown sugar

  • 2 tbs sherry or brandy

  • 1 cup dulce de leche

  • Chocolate cinnamon pastry

  • 300g plain flour, plus extra to dust

  • 125g icing sugar, plus extra to decorate

  • 1/4 cup cocoa

  • 200g cold unsalted butter, chopped

  • 2 teaspoon ground cinnamon

  • 2 egg yolks

  • 2 teaspoons vanilla extract

  • 1 tbs cold water (added gradually)


  • 1.

    For the pastry place the flour, icing sugar, cocoa, cinnamon in the bowl of a food processor and pulse to combine. Add the butter and pulse until a fine crumb. Add the egg, vanilla and process until the pastry comes together.  Add the 1 tbs water if needed to bring the mixture together. Wrap in cling film and chill for 1 hour.

  • 2.

    Grease a 12 hole muffin tin and lay down a piece of baking paper cut to a 5cm round on the base.

  • 3.

    Remove the pastry from the fridge, and roll out half of the pastry between two pieces of baking paper, dusted with a little flour. This pastry is quite delicate, so this will ensure it does not stick. Roll to a thickness of 3mm. Using a 10cm cutter, cut out 12 discs from the pastry and use them to line the muffin tin then place in the fridge to chill for at least 15 minutes.

  • 4.

    For the chocolate filling, combine the almond meal, chocolate, pecans, egg, sugar and brandy. Fill each hole with caramel and then the chocolate mixture.  Brush the edges with a little milk.

  • 5.

    Roll out remaining pastry between baking paper and use a 8cm cutter, cut out 12 circles and use them to top the mince pies, pressing the edges together with your fingertips. Re-roll any remaining pastry to make up the right number of lids.

  • 6.

    Bake for 20 minutes until golden then remove from the oven and cool.

  • 7.

    Use a piece of paper with a stencil of a star cut out. Place over each pie and scatter with icing sugar then remove to reveal the shape.

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings