Spiced coffee and pecan mince pies

Name: Spiced coffee and pecan mince pies
Yield: Serves 8
Cuisine: British recipes
Ingredients: 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

Easy
December 2007

Easy
December 2007

Serves 8
Takes 20 minutes to make and 15 minutes in the oven

Top off your dinner party with a hot mug of creamy, spicy coffee and a plate of tasty, pecan mince pies for dessert.

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Ingredients

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

Method

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.
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.
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.