We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our cookie policy.
Whisky and pecan streusel mince pies
Makes 24 | prep 35 mins | total time
Whisky and pecan streusel mince pies
Subscribe to Sainsbury's magazine
Makes 24 | prep 35 mins | total time
Jazz up a jar of mincemeat with a dash of whisky and some spice to transform the humble mince pie into this tasty number
Rate
Nutritional information (per serving)
Calories
159Kcal
Fat
8gr
Saturates
3gr
Carbs
20gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0gr
Ingredients
- 80g plain flour
- 40g demerara sugar
- 50g unsalted butter, diced
- 75g pecans
- 411g jar of mincemeat
- 2 tbsp whisky
- 1 tsp ground mixed spice
- ½ apple, cored and diced
- zest of ½ lemon
- 250g shortcrust pastry
- 1 tbsp icing sugar, to dust
Step by step
- Put the flour, demerara sugar and butter in a food processor with a pinch of salt; whiz to a breadcrumb-like texture. Add the pecans; pulse until the mixture is a coarse rubble. Tip into a baking tin and freeze for 20-30 minutes. Preheat the oven to 190°C, fan 170°C, gas 5
- Meanwhile, mix the jar of mincemeat with the whisky, ground mixed spice, apple and the lemon zest.
- Roll out the shortcrust pastry on a lightly floured surface until 2-3mm thick, and stamp out 24 rounds with an 8.5cm cutter, rerolling if necessary. Press into 2 x 12-hole bun tins, and divide the mincemeat between them.
- Scatter the streusel mixture on top of each, then bake for 20 minutes until crisp and golden brown on top. Dust with icing sugar to serve.