Not a fan of fruit mince pies? Try Warren's twist on a traditional recipe this Christmas, that everyone will enjoy.
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.
Grease a 12 hole muffin tin and lay down a piece of baking paper cut to a 5cm round on the base.
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.
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.
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.
Bake for 20 minutes until golden then remove from the oven and cool.
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.
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