A CHRISTMAS EVE TREAT
Chocolate coffee brownie mince pies
A new spin on an old classic, with a familiar comforting flavour.
Makes 12
• Prep 40 mins, plus resting
• Cook 20 mins
For the pastry:
210g plain flour
2tbsp icing sugar
120g butter
1 medium egg
For the filling:
75g butter
100g chocolate, melted
125g light muscovado sugar
75g plain flour
¼tsp baking powder
2tsp instant espresso coffee powder, mixed with 2tbsp boiling water
2 medium eggs, beaten
260g mincemeat
Icing sugar, to dust
You will need:
12-hole muffin tin and a 10cm cutter
1 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.
2 For the filling, melt the butter and chocolate over a low heat. In a separate bowl, mix together the sugar, flour and baking powder. Stir in the melted butter mixture, espresso mix and eggs.
3 Heat the oven to 160C Fan/Gas 4. Roll the pastry out on a well-floured surface, to 3mm thickness. Using the cutter, cut out 12 rounds and press them into the tin.
4 Place 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 18-20 mins, until puffed up and cooked through.
5 Remove and allow to cool before dusting with icing sugar and serving.
Per serving: 384 cals, 19g fat, 11g sat fat, 49g carbs
CHRISTMAS MORNING
Salmon on rye with pickled veggies and dill
The flavour of salmon works so well with this Scandi-inspired mouthful, and partners perfectly with a glass of something chilled.
Serves 6-8 • Prep 10 mins
3 thin slices rye bread, cut into quarters to make bite-sized squares
8tbsp creme fraiche
2tsp Dijon mustard
1tsp freshly chopped dill
Sauerkraut (we used Vadasz)
300g smoked salmon, cut into strips
Pickled red onion (optional)
Few sprigs dill, leaves picked
Lemon wedges for squeezing
1 Arrange the bread on a baking tray and lightly toast under the grill. Mix the creme fraiche, mustard and dill, and season with ground black pepper.
2 Put 1tsp sauce onto each piece of bread, then top with a little sauerkraut, a twist of smoked salmon, a slice of pickled onion and a sprig of dill. Serve with lemon wedges.
