Olive Magazine
Boozy Mincemeat Pie Recipe

Boozy mincemeat pie

Published: December 7, 2016 at 10:14 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

This elegant recipe turns the humble mince pie into a fantastic Christmas dessert. Use bought shortcrust pastry and a good-quality mincemeat to save time. Finish with a dusting of silvery icing sugar


Try this boozy mincemeat pie, then check out our classic mince pies, puff pastry mince pies and vegan mince pies. Also make our delicious homemade brandy butter to accompany your pie.


  • 500g shortcrust pastry
  • 2 tbsp ground almonds
  • approx 320g good-quality mincemeat
  • 1 apple, cored and grated
  • 60g flaked almonds
  • 2 tbsp brandy
  • 1 egg, beaten
  • icing sugar


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6 and put a baking sheet on the middle shelf to heat. To make the pie lid, cut off a third of the pastry and roll it out on a floured surface until it’s the same size as the diameter of the pie tin (either a 21cm loose-based shallow cake tin or a tart tin). Roll out the remainder on the floured work surface and use it to line the tin.

  • STEP 2

    Sprinkle the ground almonds into the base. Mix the remaining ingredients, except the icing sugar and egg, then spoon them into the pie and gently level the mixture.

  • STEP 3

    Trim the edge of the pastry to 1cm above the filling and fold it inwards all the way round. Brush it with some of the egg. Use a small star or snowflake cutter to cut out and remove some shapes from the lid. Lift the lid onto the top of the pie and press it down onto the folded-over pastry as firmly as you can. Brush the remaining egg over the top.

  • STEP 4

    Bake for 30-40 minutes on the preheated baking sheet until the pastry is golden brown and cooked through. Remove from the tin and dust the top with icing sugar.


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