Festive treating for the eating! Filled with delicious drink, of course.
Earlier in the year while The Great British Bake Off was in full swing, we created a series of tasty treats containing our award-winning spirits. But since the series ended we’ve been missing the baking bug - so, like some kind of Christmas miracle (it’s a miracle we left the supermarket with any ingredients - the Christmas food panic is real, people) we bring you our mince pie recipe baked with love and, more importantly, our Christmas Mulled Cup.
And if these little pies weren’t festive enough for your demanding tastebuds, why not use your Christmas Mulled Cup to make a Kir Noel cocktail to have with them? Yes, them - you weren’t going to eat just one were you?
Makes 16 mince pies
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg
1 jar of mincemeat (we bought a 410g jar from Waitrose and used just over half.)
4 tbsps Christmas Mulled Cup (add more to taste).
Place the plain flour and softened unsalted butter in a bowl and rub together to a crumb consistency.
Add in the caster sugar and beaten egg and mix together.
Lightly flour a surface and tip the mixture out, folding until it comes together.
Wrap in cling film and leave to chill for around 10 minutes.
Preheat oven to 200c/180 fan.
Roll out the pastry to around 3mm (about the thickness of a pound coin).
Using a round cutter, cut out 16 bases and place them into muffin trays.
Spoon your mincemeat (around 8 tbsps) into a bowl and then add your 4tbsps Christmas Mulled Cup. Mix together.
Spoon around ½ tbsp into each pastry base.
Roll out the pastry again to make the lids for the pies - we used a star shaped cutter for these, but if making round ones make them around 7cm.
Place the lids on the pies and sprinkle with a little sugar.
Bake the pies for around 20 minutes until starting to go golden. Leave to cool in the trays, then remove.
Dust with icing sugar and enjoy!