Chocolate Chip Mince Pies Recipes

MINT CHOCOLATE CHIP PIE

Steps:

• Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
• Press crumb mixture into bottom and evenly up sides of a 9" pie dish. (Try to make crust about 1/8"-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
• Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
• To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
• Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.

CHOCOLATE CHIP MINCE PIES

Steps:

• KIDS the writing in bold is for you. ADULTS the rest is for you. Make a chocolate chip mincemeat mix. Get your children to weigh out the mincemeat in a bowl and mix in the chocolate chips (if a few get eaten, not to worry, it is Christmas!). Set aside.
• Rub the butter and flour together. To make the pastry, tip the butter, flour and spice into a bowl. Get them to rub it together until combined to the texture of breadcrumbs. Add the sugar and squidge together to make a dough - don't be tempted to add any liquid. Tip the dough onto a floured surface and knead.
• Get counting and start to make the pies. Heat oven to 200C/180C fan/gas 6. Halve the dough (discuss with your child how half makes two, etc), and get them to roll half into 12 balls - another counting opportunity. Get them to gently press the balls into the holes of the tin so that they come up the sides with a little overlap.
• Fill the pies. Spoon the filling into the pies - try to be as neat as you can, as you don't want to get any on the sides.
• Top the pies. Make 12 more balls (again counting) and pat them out flat (cue the Pat-a-cake song), so that they are large enough to cover the pies. Top and press the edges together. You don't need to worry about sealing them or being too neat.
• Brush with egg and bake. Brush the tops of the pies with egg. Put the tray in the oven and bake for 20 mins or until golden brown. Remove from the oven and leave to cool slightly.
• Make them neat and tidy. If you want neat-looking pies, you can use a 7cm round cutter to trim the edges. This is easiest done while the pies are still warm.
• Cut out some letters. For some extra learning fun, you can now dust the work surface with icing sugar, press some marzipan out flat and use letter cutters to create letters of your choice. Brush the letters with a drop of water and gently press them onto the pies.
• Make a snowstorm. Leave to cool a bit more, then gently slip the pies out of the tin. Put some icing sugar in a fine sieve and give the pies a snowy dusting. Eat straight away, give to neighbours and friends, or keep in an airtight container for up to 3 days.

MINT CHOCOLATE CHIP PIE

Steps:

• Grease a 9-inch pie dish with butter.
• Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
• Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.

CHOCOLATE MINT WHOOPIE PIES

Steps:

• In a large bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine the flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add milk and mix well. (Dough will be sticky.) With lightly floured hands, roll dough into 3/4-in. balls., Place 2 in. apart on baking sheets coated with cooking spray. , Flatten slightly with a glass coated with cooking spray. Bake at 400° for 4-5 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool., In a small bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring if desired and milk. Spread on the bottoms of half of the cookies; top with remaining cookies.

MINCE PIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine apples, brown sugar, raisins, golden raisins, currants, orange peel, lemon zest, lemon juice, cinnamon, nutmeg, cloves, allspice, mace, and ginger in a medium saucepan. Mix together and bring to a boil over medium heat. Immediately turn the heat down to the lowest setting on your stovetop. Simmer, stirring frequently to ensure the mixture does not stick to the bottom of the pan, 1 1/2 to 2 hours. Remove from the heat and leave to cool while you prepare your pastry.
• Unroll pie crusts onto a flat surface. Cut into 24 circles using a cookie cutter or the bottom of a mug.
• Place a circle into the bottom of each cup of a 12-cup cupcake tin. Fill each of the pastry circles with fruit filling. Brush the edges of the pastry with some of the beaten egg and cover with the remaining circles. Brush all of the mince pies with more beaten egg.
• Bake in the preheated oven until golden brown, 35 to 45 minutes.

MINT CHOCOLATE CHIP PIE

Steps:

• Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. Pie may be frozen for up to 2 months.