I make a batch of these whisky mince pies every year and they always go down a treat with family and friends. They are best served still slightly warm and with a glass of mulled wine. The recipe is fail safe and turns out wonderful every time and the best part? these mince pies can be made in advance (up to 3 months) and placed into tupperware and frozen. When needed, place into the oven and cook for 10 minutes. I have wrote the recipe and instructions, now all you need is a little Christmas music in the background while you bake!
Ingredients350g mince meat (shop bought will do.)
3 tbsp whiskey
1 tsp mixed peel
1 tsp chopped almonds
¼ mixed spice 175g plain flour
75g butter, plus extra for greasing
25g icing sugar, plus extra for dusting
Finely grated rind of 1 orange (or a ¼ tsp orange essence.)
A little milk for glazing
How to1 | Preheat the oven to 200°C/fan 180°C/gas 6. Begin by greasing a 12-hole bun tin and place to one side.
2 | Place the mincemeat into a bowl along with the whiskey, mixed peel, chopped almonds and spice and mix until all the ingredients are fully combined. Place this to one side while you make the pastry.
3 | To make the pastry, measure the flour, butter, icing sugar and grated orange rind into a bowl and beat until the mixture resembles breadcrumbs. Add the egg and mix until the dough starts to form a ball.
4 | Roll the pastry out onto a lightly floured surface and using a circle cookie cutter, cut out 12 circles and place each one into the 12-hole bun tin.
5 | Spoon one teaspoon of mincemeat into each mince pie. Don't be tempted to put more in or the mince pies will 'burst' in the oven.
6 | With the remaining pastry, roll and cut out 12 stars for the tops of the mince pies. Press gently and brush a little milk over each mince pie. Pop into the oven for 18-20 minutes. Once cooked, leave to cool slightly before transferring to a wire cooling tray to cool completely. Place the mince pies onto a pretty plate and dust lightly with icing sugar and serve!
I'd love to know your thoughts. What's your favourite Christmas treat?