Black Forest mince pies are a twist on the classic recipe and are ready in 20 minutes

is just around the corner and there’s nothing more festive than a good old mince pie. This is a twist on the classic dish and makes 24 mince pies.

Mince pies are perfect for sharing with family, friends or even neighbours and can be enjoyed with a warming cup of tea.

The dish comes from the organic flour brand where they have shared their for the festivities.

Even better, for cooks who are time constrained the only takes 20 minutes to .

And we are pretty sure that if you’re hosting this Christmas these mince pies will go down a treat.

How to make Black Forest mince pie recipe:

Ingredients:

Pastry:

• 150g plain white flour
• 75g icing sugar
• One tbsp cocoa
• ⅛ tsp bicarbonate of soda
• 50g butter
• Four tbsp milk
• Two tbsp kirsch
• Butter for tins
• Flour for dusting

Filling:

• 24 morello cherries
• 175g mincemeat

Topping:

• 25g white chocolate, grated
• 50g butter
• One tbsp milk
• One tsp vanilla extract
• Two tbsp cocoa
• 225g caster sugar
• Two tbsp kirsch

Method:

For the pastry, measure the flour, icing sugar, cocoa, and bicarbonate of soda into a mixing bowl, stir and sift into another bowl.

Next, chop the butter into small cubes, add them to the bowl and using a fork or pastry blender mix everything together until it looks like breadcrumbs.

Add the milk and kirsch and stir until a dough comes together. Then, preheat the oven and rub some butter around the inside of two times 12-hole tart tins.

Dust the work surface and rolling pin with flour to prevent the dough from sticking. Put the dough on the work surface, dust it with flour and roll out until 3mm/⅛ inch thick.

Press a 75mm or three-inch round cookie cutter into the dough and transfer the circles to the holes of the tart tin. Mend any smaller breakages in the pastry by pinching it together. Gather leftover pastry into a ball, roll it out again and cut more circles.

Next for the filling, cut each morello cherry into quarters and put them into the pastry cases. Put a teaspoon of mincemeat on top of the cherries. Bake for 18-20 minutes.

Finally for the topping, coarsely grate the white chocolate and set aside. Chop the butter into cubes and put them into a saucepan over a gentle heat.

Add the milk and vanilla extract. Sift the cocoa into the saucepan, add the sugar and stir until it is dissolved.

Continue stirring until it starts to boil, remove from the heat and stir in the kirsch. Put a spoon of the topping over each tart. Sprinkle some grated chocolate onto the top of each tart. Allow to cool completely until stored in a tin or freezer.