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Coffee with spiced cream and pecan mince pies

  • Serves 8
  • Takes 20 minutes to make and 15 minutes in the oven
  • Easy
Top off your dinner party with a hot mug of creamy, boozy coffee and a plate of tasty, pecan mince pies for dessert.

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  • 375g sheet fresh ready-rolled shortcrust pastry, at room temperature
  • 50g marzipan, cut into 24 pieces
  • ½ x 411g jar mincemeat
  • 24 pecan halves

For the Maya Gold coffee

  • Freshly brewed coffee, made with 1.5 litres boiling water
  • 25g Green & Black’s Maya Gold chocolate, chopped
  • 4 tbsp brandy
  • 142ml carton double cream
  • 2 tsp caster sugar
  • ½ tsp ground cinnamon


  1. Preheat the oven to 190°C/fan170°C/gas 5. Unroll the pastry and use a fluted cutter to stamp out 24 x 6cm circles. Use to line 2 x 12-hole mini bun tins. Roll each piece of marzipan into a ball and press gently into each pastry case, flattening slightly.
  2. Add a teaspoon of mincemeat to each and bake for 10 minutes. Top each with a pecan half and bake for a further 5 minutes or until the pastry is golden. Remove and cool slightly on a wire rack while you make the coffee.
  3. Mix the coffee and chocolate together, until the chocolate has melted, then stir in the brandy. Pour into 8 coffee mugs. Gently whip the cream, sugar and cinnamon to soft peaks and spoon onto each coffee. Serve with the warm mince pies.

From December 2007

Main Ingredients:

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