375g sheet fresh ready-rolled shortcrust pastry, at room temperature
50g marzipan, cut into 24 pieces
1/2 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
1/2 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.