Mince Pies

Lisa Marley's Boozy Mince Pies


The ultimate Christmas classic! Give Lisa Marley's boozy mince pies a go this festive season. 


375g plain flour

250g butter, cubed (salted or unsalted)

125g caster sugar 

1 large egg

600g mincemeat (one jar, or your own) 

250g mixed nuts

Zest of one large orange

50ml orange liqueur 

50ml whisky 

Or, use the juice or the orange instead of the alcohol 



For the pastry - 

Add the cubed butter, flour, and sugar to a food processor and pulse to form a crumb. 

Add the egg and pulse to form a dough. 

Turn out and shape into a rectangle. 

Chill in the fridge for one hour. 


For the mincemeat - 

Spread the mixed nuts over a baking tray and toast in a pre-heated oven for ten minutes.

Once cooled, roughly chop.

Spoon the mincemeat into a medium bowl and pour in the orange liqueur and whisky.

Add the orange zest and the toasted nuts, and mix until combined.


To assemble the pies - 

Preheat the oven to 220/200/Gas 7. 

Lightly dust your work surface and roll out the pastry to roughly 3mm. 

Using a round cutter (around 10cm), cut out the bases and place into a muffin tray. 

Place approx. 1 1/2 tablespoons of the mincemeat into each pastry base. 

Re-roll the remaining pastry and use a star cutter to cut the tops. 

Place on top of the pies, and egg wash the pastry. 

Bake for 15 - 20 minutes or until golden brown. 

Cool in the tray for five minutes, then completely on a cooling rack.