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Irish cream mince pies
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Festive Irish cream mince pies - a decadent holiday must-have!
Ingredients:
  • 14.40 gm honey
  • 250g plain flour
  • 25g icing sugar, plus extra to dust
  • 100g chilled unsalted butter, chopped
  • 180ml liqueur
  • 200g store-bought fruit mince
  • 300ml thickened cream
  • 20g unsalted butter
  • 20.00 gm caster sugar
  • 2.20 gm vanilla extract
  • 20.20 gm thickened cream
  • 50g almond
Instructions:
  • In a food processor, blend flour, icing sugar, and a pinch of salt until combined. Add the butter and pulse until the mixture looks like coarse breadcrumbs. Pour in 100ml liqueur and pulse until the dough starts to come together. Wrap the dough in plastic and refrigerate for 30 minutes.
  • Create a luscious almond topping by melting butter, sugar, honey, vanilla, and cream in a small saucepan over medium-low heat. Cook for 1-2 minutes until the sugar dissolves. Increase the heat to medium-high and let it boil without stirring for 1-2 minutes until it turns into a golden caramel. Remove from heat and mix in the almonds. Let it cool slightly before using.
  • Preheat the oven to 180°C and grease a 12-hole patty pan. Set aside one-third of the pastry and roll out the remaining two-thirds on a floured surface until 3mm thick. Cut out 12 x 7cm rounds to line the patty pan, then fill each pastry case with fruit mince.
  • Roll out the dough to 3mm thickness. Use a small star cutter to cut out 6 stars. Brush one side of the stars with water. Place the stars, damp-side down, on top of the filling, pressing the pastry edges to seal. Divide the almond mixture among the remaining 6 mince pies. Bake for 20-25 minutes until golden. Allow the pies to cool slightly in the pan, then transfer them to a wire rack to cool completely.
  • Beat the cream until soft peaks form, then gently mix in the remaining 1/3 cup (80ml) liqueur until fully incorporated.
  • Sprinkle the pies with powdered sugar and top them with a spoonful of cream before serving.

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