Whisky crumble mince pies
- Preparation and cooking time
- Total time
- + chilling + cooling
- Easy
- Makes 12
Ingredients
PASTRY
- 275g plain flour, plus extra for dusting
- 50g ground almonds
- 100g golden caster sugar
- 200g unsalted butter, cubed and chilled
- 1 egg
- 2 tbsp (optional) whole milk
FILLING
- 500g mincemeat
- roughly chopped to make 2 tbsp stem ginger
- 1 orange, zested
- 50g dried cranberries
- 50g glacé morello cherries, roughly chopped
- 3 tbsp whisky
- 1 egg, beaten
- to dust icing sugar
CRUMBLE
- 25g unsalted butter, cubed and chilled
- 50g oats
- 25g plain flour
- 20g golden caster sugar
- 50g pecans, finely chopped
Method
- STEP 1
Put all the ingredients for the pastry with a pinch of salt into a food processor and pulse until they come together as a dough, adding a little milk if it’s not clumping. Put the dough onto a floured worksurface and form into a sausage shape. Cut off 1/3 for the lids, wrap and chill.
- STEP 2
Divide the remaining 2/3 pastry into 12 equal pieces, roughly roll out each one and press them into the bottoms and sides of a 12-hole muffin tin. Chill.
- STEP 3
Heat the oven to 220C/fan 200C/gas 7. Mix together the mincemeat, stem ginger, orange zest, cranberries, cherries and whisky. Divide the mixture equally between the mince pie cases. Roll out the remaining pastry onto a lightly floured worksurface and cut out different sized stars for the pastry lids. Chill these and the mince pies while you make the crumble.
- STEP 4
Put the butter, oats and flour in a bowl, and rub together with your fingertips until you have a breadcrumb-like texture. Add the sugar followed by the pecans and mix together until just combined. Lightly sprinkle the crumble over the tops of the mince pies. Put the stars on top, overlapping some of them. Brush the mince pies with a little beaten egg and bake for 20 minutes or until the pastry is browned. Cool for 15 minutes before lifting out of the tin and dusting with icing sugar.
