Chocolate, Pecan and Whiskey Mince pies



Standard Supplier 5th November 2012


Standard Supplier

Chocolate, Pecan and Whiskey Mince pies

Chocolate, Pecan and Whiskey Mince pies (creates 15x mini tarts)


  • Pecan and whiskey Mince meat
  • 115 g chopped pecans
  • 350 g finley chopped Bramley apples
  • 200 g raisins
  • 115 g dried apricots
  • 75 g stoned dates
  • 150 g sultanas
  • 5 g freshly grated nutmeg
  • 5 g ground cinnamon
  • Pinch of allspice
  • 175 g suet
  • 115 g dark soft brown sugar
  • 2 orange zest and juice
  • 1 lemon zest and juice
  • 300 ml whiskey
  • 75 g Callebaut Chocolate Chunks - dark
  • Chocolate Sweet Paste
  • 175 g flour
  • 75 g icing sugar
  • 70 g ground hazelnut
  • 5 g cinnamon
  • 30 g cocoa powder Callebaut CP
  • 150 g butter
  • 1/2 egg
  • Pinch of Salt
  • Vanilla essence
  • White chocolate cream
  • 100 g white chocolate Callebaut Select W2NV
  • 100 g 35% cream


Pecan and whiskey Mince meat
Stir together the ingredients in a non metallic bowl.
Cover and leave for 24 hrs stirring occasionally.
Place the mincemeat tightly into clean dry jars pressing down on the mixture to expel any air. Seal and cover.
It is best to leave it for 6-8 weeks to mature.
Chocolate Sweet Paste
Sieve all of the dry ingredients together.
Rub the butter into the dry ingredients.
Add in the egg and mix with a paddle until the mix comes together.
Rest in the fridge for 20min.
Roll out the pastry on a lightly floured surface to 3mm thick cut out two circles, line the tart shell with one, and fill the mince meat, top with other.
Bake at 180°C for 20 min .
White chocolate cream
Bring the cream to the boil and pour over the white chocolate and form an emulsion.
Allow to cool to 28°C and then aerate.
For many more recipes and ideas please visit

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.