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Whisky and pecan streusel mince pies


Makes: 24
timePrep time: 35 mins
timeTotal time:
Whisky and pecan streusel mince pies
Recipe photograph by Kris Kirkham

Whisky and pecan streusel mince pies

Jazz up a jar of mincemeat with a dash of whisky and some spice to transform the humble mince pie into this tasty number

Makes: 24
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
159Kcal
Fat
8gr
Saturates
3gr
Carbs
20gr
Sugars
11gr
Fibre
1gr
Protein
1gr
Salt
0gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

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

  1. 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
  2. Meanwhile, mix the jar of mincemeat with the whisky, ground mixed spice, apple and the lemon zest.
  3. 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.
  4. 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.

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