Whisky and pecan streusel mince pies
Makes: 24
Prep time: 35 minsTotal time: 
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
Prep time: 35 minsTotal 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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
