AuthorAmelia ThompsonFor the pastry, pulse the flour and sugar with the butter in a food processor until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap in cling film and place in the fridge for 30 mins.
For the pastry, pulse the flour and sugar with the butter in a food processor until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap in cling film and place in the fridge for 30 mins.
For the filling, melt the butter and chocolate in a heatproof bowl over simmering water. In a separate bowl, mix together the sugar, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs.
Roll the pastry out on a well-floured surface, to 3mm (just under ¼in) thickness. Using the cutter, cut out 12 rounds and press them into the cases. Heat the air fryer to 160°C/300°F.
Place a heaped tsp of the mincemeat into the base of each
pie, then top with the brownie mixture. Fill the mixture to just below the pastry rim. Bake for 15 mins, then remove from the cases and bake for 5 mins (if using silicone). They should be puffed up and cooked through. Allow to cool before dusting with icing sugar and serving.
Ingredients
Directions
For the pastry, pulse the flour and sugar with the butter in a food processor until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap in cling film and place in the fridge for 30 mins.
For the pastry, pulse the flour and sugar with the butter in a food processor until it resembles fine breadcrumbs. Add the egg and pulse until a dough is formed. Wrap in cling film and place in the fridge for 30 mins.
For the filling, melt the butter and chocolate in a heatproof bowl over simmering water. In a separate bowl, mix together the sugar, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs.
Roll the pastry out on a well-floured surface, to 3mm (just under ¼in) thickness. Using the cutter, cut out 12 rounds and press them into the cases. Heat the air fryer to 160°C/300°F.
Place a heaped tsp of the mincemeat into the base of each
pie, then top with the brownie mixture. Fill the mixture to just below the pastry rim. Bake for 15 mins, then remove from the cases and bake for 5 mins (if using silicone). They should be puffed up and cooked through. Allow to cool before dusting with icing sugar and serving.
Notes
Festive meets decadent! These Chocolate Coffee Brownie Mince Pies combine rich chocolate, espresso, and mincemeat for a holiday dessert that’s irresistible. Perfect for chocolate lovers! 🎄✨
Conclusion
Indulge in the perfect festive treat with these Chocolate Coffee Brownie Mince Pies! A decadent twist on tradition, they’re rich, flavorful, and sure to impress your guests. Happy baking! 🎄🍫
