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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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