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Whiskey Mince Pies Recipe

Sometimes you need to spoil yourself. The deep midwinter is one of those times. So we bring you Terry and George’s indulgent Whiskey Mince Pies Recipe…

TERRY: I first made these way back before we started Check On for one of George’s nights in Camden Town. It was the Christmas party, so we made a big pan of mulled cider and loads of these boozy mince pies. They went down a real treat!

MAKES 10–12


  • 50g sultanas
  • 100ml bourbon whiskey,
  • plus extra for drizzling
  • 1 x 280g jar mincemeat
  • Icing sugar, to decorate

For the shortcrust pastry

  • 130g plain flour
  • Pinch of table salt
  • 55g chilled butter, diced
  • 35ml cold water


  1. Start by soaking the sultanas in the bourbon for at least 1 hour, then stir into the mincemeat and set aside for about 30 minutes.
  2. To make the pastry, place the flour and salt in a bowl and rub in the butter with your fingers until you have a crumb-like mixture. Stir in the cold water and bring together to make a firm dough. Knead for a few minutes, then wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 180°C/Gas 4 and lightly grease a 12-hole muffin tin or silicone tart tray.
  3. Roll out the pastry on a lightly floured surface to a thickness of 2–3mm. Cut out 12 pastry circles about 10cm in diameter. (If you don’t have a pastry cutter use a coffee cup.) Line the tin or tray with the pastry rounds.
  4. Place a generous teaspoon of the filling into each tart and bake for 15–20 minutes. Allow to cool completely before removing from the tray.
  5. Drizzle a little whiskey on top of each pie and dust with icing sugar to serve.

Recipe taken from Feeding Friends by Terry and George published by Hodder and Stoughton £20