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
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.