FANCY a grown up twist for your mince pies this Christmas?
We all know mince pies are great. We all know booze at Christmas is great. So why not combine the two?
Well, to be honest, it's more the Baileys taste we're after here, not so much the Baileys booziness (but that's always a little bonus).
The Irish cream is a brilliant compliment to light pastry, and the mincemeat balances sweet with savoury nicely.
Fancy making a batch yourself?
Here's everything you'll need to know courtesy of Three Kids And Counting The Pennies:
What you will need:
- 250g plain flour
- 100g butter
- 3 tbsp caster sugar
- 180ml Baileys Irish cream liqueur
- 200g store-bought fruit mince
- 1 egg
How to make it:
Place the flour in a large mixing bowl. Add the butter and rub with your fingertips until you form fine breadcrumbs. Stir in the caster sugar.
Make a well in the centre of the bowl and add 3 tbsp of the Baileys, bring the mixture together with your hands to form a dough. (You may need to add another tbsp of Baileys to achieve this)
Wrap the dough in clingfilm and place in the fridge for 30 minutes to rest.
Preheat the oven to 200C/390F. Grease 8 holes of a muffin tray.
Roll the pastry out and cut into 8 rounds with a cutter, and place in the prepared muffin tray. Re-roll the scraps of pastry and, using a smaller cutter, cut out 8 lids.
Fill the pies with the mincemeat, brush the edges of the pastry with a little of the beaten eggs, place on the lids and press slightly to seal.
Brush the top of the pies with some more beaten egg.
Place in the oven and bake for 15-20 minutes, until golden brown.