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We bring you ‘Mint pies’

Have you had a few too many mince pies? Lucy has been experimenting in the kitchen and come up with the Summerdown alternative – Summerdown mint pies. And they are seriously scrummy. Think individual chocolate tart, but with a mint chocolate filling.

You will need 2 bun tins or small fluted tart tins.


For the pastry

125g butter

60g caster sugar (optional – we prefer our pastry savoury)

1 egg

250g plain flour


For the filling

300g plain chocolate, broken up

100g Summerdown Mint Thins, broken up

8 tbsp double cream

60g butter


 Cooking instructions

1.     Preheat the oven to 190°C. Lightly grease the bun tins.

2.     For the pastry, mix the butter and sugar (by hand or in a food processor). Add the egg mix until just combined. Add the flour and mix until the ingredients have just come together. Tip out and knead gently – the less the better! Cover and chill in the fridge for at least half an hour.

3.     Flour your work surface and roll out the pastry as thinly as you can. Use a fluted cookie cutter to cut out the discs. Carefully place the discs in the bun tins, and prick the bases with a fork. Pop them back in the fridge to chill for an hour, if you can wait that long.

4.     Bake the pastry in the preheated oven for 12 minutes or until golden. Feel free to check on them halfway through and push down any air bubbles that have appeared. Once baked, leave to cool.

5.     Meanwhile, make the chocolate filling. Put the chocolate, Summerdown Mint Thins, butter and cream into a bowl and place over a pan of boiling water. Stir until melted together and smooth.

6.     Spoon the chocolate minty mix into the tart cases. Leave to cool then top with crumbled Summerdown Mint Crisps (broken up with a rolling pin!) or half a Summerdown Mint Domino.