Boozy mince pies with vanilla almond topping

    1 hour 57 min

    I didn't have time to make a huge batch of mincemeat so I added a good glug of Bushmills whiskey 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.


    County Antrim, Northern Ireland, UK
    43 people made this

    Makes: 24 mince pies

    • For the boozy mincemeat
    • 250g mincemeat
    • 100ml Bushmills® whiskey
    • For the pastry
    • 120g chilled salted butter, diced
    • 175g plain flour
    • 1 pinch salt
    • 60g caster sugar
    • 1 egg yolk
    • 1 tablespoon cream
    • For the vanilla almond topping
    • 125g salted butter, slightly softened
    • 125g icing sugar
    • 25g plain flour
    • 125g ground almonds
    • 1/2 vanilla pod, split down the centre and seeds scraped out
    • 2 eggs
    • extra icing sugar, for dusting

    Prep:45min  ›  Cook:12min  ›  Extra time:1hr chilling  ›  Ready in:1hr57min 

    1. For the mincemeat: Pour the whiskey over the mincemeat and mix gently. Leave to soak while you prepare the pastry.
    2. For the pastry: Place the butter, flour, salt and sugar in a bowl and rub together until it looks like coarse breadcrumbs. Add the egg yolk and cream and stir briefly until the pastry comes together in a ball. Wrap with cling film and chill for one hour.
    3. To make the vanilla almond topping: Use an electric beater to whisk the butter and icing sugar together for a few minutes. Stir in the flour, ground almonds and vanilla seeds. Beat in the eggs gently, then continue to whisk for 4 or 5 minutes until the mixture is light and fluffy again.
    4. Preheat the oven to 190 C / Gas 5. Lightly dust two 12-hole bun tins with plain flour.
    5. Roll out the pastry on a lightly floured surface until it is about 2mm thick. Use an 8cm cutter or the rim of a glass to stamp out pastry circles to line the bun tins. You will need to re-roll the pastry trimmings a few times before you have enough.
    6. Spoon a teaspoon of mincemeat into each pie. Then place a dollop (about 3/4 teaspoon) of almond topping on each one. Don't be too generous (it spreads alot during baking) but try to cover the top of the mincemeat to prevent it bubbling out.
    7. Bake for 12 to 15 minutes, or until lightly golden on top. Leave to cool for a few minutes, then transfer to a wire rack to cool down completely.

    Serving suggestion

    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.

    Freezing tip

    Freeze the cooled mince pies in resealable freezer bags so you can take out as many as you need for unexpected guests.


    Boozy mince pies with vanilla almond topping
    Boozy mince pies with vanilla almond topping

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    Reviews in English (14)


    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