Brownie mince pies

Makes 12

150g plain flour, plus extra for dusting

80g chilled unsalted butter, chopped, plus 100g softened and extra for greasing

1 tbsp caster sugar

1 egg, plus

1 yolk 1 tbsp chilled water

120g soft brown sugar

80g ground almonds

30g raisins, chopped zest and juice of 1 orange

80g dark chocolate icing sugar, for dusting airtight wrap

12-hole muffin tray

8cm round cookie cutter

To make the pastry, combine the plain flour, chopped chilled butter and caster sugar in a large mixing bowl. Using the fingertips and thumbs, rub the butter into the dry ingredients until completely integrated and resembling breadcrumbs. Stir in the egg yolk and water, then bring the mixture together into a ball and knead for 1 min until smooth. Wrap in an airtight wrap and leave to chill for 1 hr.

Preheat the oven to 200°C/180°C fan/gas mark 6 and grease the muffin tray holes with butter. Dust a clean work surface with flour, then roll the pastry to approximately 1cm thick. Cut out 12 circles using the cookie cutter and line the muffin tray with the pastry circles. Prick them with a fork and bake for 10 mins, then remove. Turn the oven to 170°C/150°C fan/gas mark 3½.

In the meantime, in a food processor, whisk together the 100g of softened butter, the soft brown sugar, ground almonds, raisins, egg and orange zest and juice. Break the chocolate up into small pieces and place in a microwaveable bowl. Melt in the microwave for 1-1½ mins until the chocolate can be stirred smooth. Mix the melted chocolate into the almond mixture.

Divide the mixture equally between the pastry cases, then return the tray to the oven and cook for 10-15 mins until the top of the chocolate mixture is set, and the pastry is golden. Allow to cool in the tray, then transfer the brownie mince pies to a plate and dust with icing sugar through a sieve. Serve.