Counting down to Christmas wouldn’t be the same without baking some festive treats. How about mince pies? Laced with some brandy, whiskey or rum?
You will need:
350g plain flour
225g cold butter, cubed
100g caster sugar, sifted
300g mincemeat, your own or shop bought
50ml of dark liquor, I like dark rum, whiskey or brandy
1 small egg, beaten
Icing sugar to dusk over the pies (if you wish)
- Preheat your oven to oven to 200oC/Gas6. Add the liquor to your mincemeat. Put the flour and butter in a big bowl. Rub the flour and butter in your fingers to make a breadcrumb texture.
- Add the sugar and mix it in using your hands. Then shape it into a pastry. (At this stage you would normally flour a surface and roll the pastry out.) But I saw a recipe online that suggested shaping it into walnut-sized mounds and pressing them into 12 patty tins.
- When the pastry looks like the above photo, shape the walnut-sized balls and press them into the tin like this:
- The simply fill with about a tablespoon of your alcohol infused mincemeat in each one. Top with a kid made by using a smaller ball and flattening it. Brush with the beaten egg.
- Bake for about 20 minutes. Here’s your tasty mince pies. I’m not a pastry expert. But these do taste good. And here’s the ones I rolled out and cut with pastry cutters: