Cranberry, pear and apple join together with salted caramel in a delicious chocolate shortcrust pastry to make a brilliant alternative to the traditional mince pie!
Welcome to The Ultimate Chocolate {Not} Mince Pie!
A small chocolatey mouthful packed full of winter fruits scented with cinnamon and topped with a drizzle of salted caramel – and a white chocolate star on top for good measure and extra festive cheer!
This one is for all of my fellow mince pie haters out there! Christmas is a tough time for those of us who aren’t fond of raisins in apocalyptic quantities – with Christmas pudding, mince pies everywhere at this time of year.
Make a batch of these over Christmas and everyone will be happy!
I use store-bought caramel to top these fruity mince pies – I think less jobs to do, not more, is most helpful at this time of year! So I pick up a jar of good salted caramel from the supermarket instead. If you’d like to make your own salted caramel, try this recipe.
Similarly, I topped my mince pies with white chocolate stars that I found in Homesense, but you could also use any chocolates, including Christmas chocolates. Popping a different Roses or Quality Street chocolate on top of each of these would give them a certain Russian roulette quality – who will get the strawberry cream?
- For the pastry:
- 200g plain flour
- 25g good quality cocoa powder
- 2 tbsp icing sugar
- Pinch salt
- 150g chilled unsalted butter, diced
- 3-3½ tablespoons iced water
- For the filling:
- 2 apples (any kind) or 1 large cooking apple
- 1 large pear
- 150g cranberries (fresh or frozen)
- 3 tbsp water
- 2 tbsp maple syrup or water
- 1 tbsp ground cinnamon
- 3 squares dark chocolate
- To top: salted caramel sauce and chocolates
- For the filling:
- Chop the apples and pear and put them into a large saucepan with the water and maple syrup or honey, and cinnamon and cook for 20-30 minutes on a medium - low heat, until the fruit is soft. Add the chocolate and let it melt, then remove from the heat.
- For the pastry:
- You can use a food processor to make this pastry, or do it by hand. Either way, sieve the flour, cocoa powder, salt and icing sugar together, then add cubes of the cold butter. Rub the butter into the flour by hand (until it's pea sized) or pulse your food processor until it's combined. Add the water and bring the pastry together with your hands.
- Tip the pastry onto clingfilm, wrap and chill in the fridge for 30 minutes, or for up to three days until you're ready to use it.
- To make the mince pies:
- Pre-heat your oven to 160c and prepare a 12 hole muffin tin (no need to grease them though).
- Roll out the pastry on a well floured surface and then cut 10cm discs and press them into the bottom and sides of each muffin hole. Top with cooked fruit and cook for 25-30 minutes, then let cool.
- To top:
- While still warm, top each mince pie with a chocolate and drizzle with salted caramel sauce.
These chocolate fruity pies are perfect for making ahead of time – I made my fruit mixture a week before I need it and froze it, and the pastry can also be made in advance and frozen, or made up to three days in advance and left in the fridge – it’s nice to feel like you’re ahead!
Save this recipe on Pinterest
and make it later!
Want more alternatives to mince pies? Try these Cranberry Cheesecake Pies – yum!
Enjoy!
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Tracey says
December 24, 2015 at 9:33 pmMade these today & they are delicious!! Thanks Kerry. Had to make my own salted caramel sauce as couldn’t find it in my local shops but it was quite easy to do 🙂
Lucy says
December 21, 2015 at 7:29 pmWhat a lovely combination, these are a wonderfully indulgent alternative to mince pies. Must try these over Christmas when we have friends over! Thanks for linking to my recipe too 🙂
Kerry Cooks says
December 23, 2015 at 11:12 pmThanks so much Lucy!
Choclette says
December 21, 2015 at 6:05 pmI like a good mince pie, but I think I might like one or your not mince pies even more. I have a passion for salted caramel and of course chocolate get a big thumbs up. I’m not sure I ever feel like I’m even a teensy bit ahead – one day!
Rachel says
December 21, 2015 at 1:41 pmGreat idea Kerry! I love mincemeat but I know plenty of people who don’t share my obsession! Bet that filling would be amazing in a chelsea bun too.
Rachel recently posted…Festive Cinnamon Rolls
Dannii @ Hungry Healthy Happy says
December 21, 2015 at 1:08 pmI am actually drooling over the screen here. I am not sure the salted caramel would make it on to these though, as I would eat it all haha
Sandra Gillies says
December 21, 2015 at 12:43 pmDefinately want to try these & ur choc Maltese fudge. Luv ur recipes, keep up the good work. Xx
Ps I am looking for a cheesecake recipe to make as an alternative dessert for Xmas day. Any suggestions. Many thanx Sandra x
Kerry Cooks says
December 21, 2015 at 12:52 pmThank you so much Sandra! That is so kind of you! Re the cheesecake – depends what you like, but I’m going to be making one similar to this for boxing day – if you have some chocolate fans around! http://www.bbcgoodfood.com/recipes/no-bake-chocolate-hazelnut-cheesecake