Chocolate Orange Mince Pies

Preheat the oven to 180°C and very lightly grease the bun tin.

To a mixing bowl add the flour, cocoa powder and sweetener. Mix together. Add the reduced-fat spread to the bowl and rub the spread into the flour with your fingertips until it resembles fine breadcrumbs.

Add 1 tbsp milk, the egg yolk and 1 tsp orange zest to the bowl. Mix together until the dough starts to pull together. Tip the dough out onto a lightly floured surface and continue to bring it together into a small ball of dough.

Roll the pastry out to the thickness of a pound coin, or about 2mm. Use a 9cm fluted cutter to cut 12 bases for your mince pies. Place each round into a hole in the bun tin and lightly press into the tin to create a small edge to each mince pie. You may need to re-roll the scraps to make enough mince pie bases.

Add the mincemeat and chocolate chips to a mixing bowl and mix to incorporate the chocolate chips. Divide the mincemeat between the 12 mince pie cases.

Roll any remaining pastry out and cut shapes for the top of the mince pies. We think hearts, stars or circles look great. Place a cut-out shape on top of each mince pie and brush with the remaining milk. Sprinkle over the remaining orange zest and pop into the oven for 20 minutes, until the pastry is cooked. Remove from the oven and leave to cool in the bun tin.