Directions

1. To make the pastry combine the flour, icing sugar, cocoa, cinnamon in the bowl of a food processor and pulse. Add butter then pulse, add the egg, vanilla and process until the pastry is completely combined (if needed, add 1 tablespoon of water). Remove from bowl, wrap completely in plastic wrap and place in refrigerator for 1 hour.
2. Spray a light coat of cooking spray to 12 regular-size muffin cups or grease with butter.
3. Remove the pastry from the fridge and roll out half of it between two sheets of parchment paper that’s dusted with a little flour to a thickness of 3 millimeters.
4. Using a 4 inch round cookie cutter, cut out 12 circles, line the individual muffin cups and put in to the refrigerator for at least 15 minutes.
5. Preheat oven to 375 degrees.
6. To make the chocolate filling, mix together the almond meal, chocolate, pecans, egg, sugar and brandy in a bowl. Spoon caramel in to each muffin cup, then the chocolate mixture and lightly brush the edges milk.
7. Place the remaining pastry between 2 pieces of parchment paper, roll out, cut (12) 3 1/2 inch circles and top each of the mince pies, pressing the edges together.
8. Place in to the oven and bake for 20 minutes or until golden, remove from the oven and let cool.
9. Take a piece of paper, create a star cutout and use as a stencil to decorate the tops of the pies. Place on the top of each pie and sprinkle with icing sugar and remove.
10. Serve and enjoy!