About this recipe: I didn't have time to make a huge batch of mincemeat so I added a good glug of Bushmills whisky to shop bought mincemeat. It really kicks the flavour up a notch, especially if you let it soak overnight. The almond topping is a lovely change from pastry. Any leftover topping can keep in your fridge for a week or two.
You can stay traditional and top the mince pies with pastry, but you will need to double the ingredients for the pastry if you decide to do this.
Freeze the cooled mince pies in resealable freezer bags so you can take out as many as you need for unexpected guests.
Dust with icing sugar just before serving or heat them up and serve with whipped cream.
Best Mince Pies I have ever tasted. So good they soon went and had to make a second batch. Using salted butter there is no need to add salt as per the written instructions. Also I used semi skimmed milk instead of the tiny bit of cream needed and it works fine. The creator should get these on the shelves in all of the supermarkets instead of the disgusting other ones. - 11 Dec 2011
Scrummy recipe - just like French patisserie. I used two thirds butter and one third Crisp and Dry block fat (or use Cookeen). Great results and still had the lovely buttery taste. I doubled the quantity of the recipe as I needed a lot of mince pies however I think another time I would not double the almond topping amounts as I have a lot left to use again. Probably the amount for one baking would be sufficient for a double number of pies or at the most one and a half the topping quantity would be more than plenty. thanks for sharing this gorgeous recipe. - 05 Dec 2012
Just finished making these for the first time and have one next to me with a cuppa and it is the most splendid mince pie. Used my own sweet pastry recipe but followed the ground almond topping to the letter. Swapped Whiskey for Brandy as that's what I had in. You really should make these your taste buds will love you. Jan 2013 - two Christmases on and I've found only one drawback with this recipe if you make them once you'll be in the kitchen making more as they will go so quickly, save yourself the trouble and make double batches. - 21 Dec 2011