For the filling:
zest of 1 lemon
½ small apple, grated
60g candied orange peel
80g butter, cut into small pieces
80g brown sugar
1 tsp cinnamon
a pinch of nutmeg
a pinch of powdered ginger
For the dough:
60g icing sugar
3 tbsp cold water
a pinch of salt
For the whiskey whipped cream:
35g icing sugar
Makes 12 mince pies • Prep: 1 hour • Soaking: 24 h • Fridge: 1 hour • Oven: 25 min.
Prepare the filling the day before baking the mince pies: Put the raisins, sultanas, prunes, lemon peel, apple, orange peel and butter in a food processor and pulse into a paste. Add the sugar, spices and alcohol and pulse again. Put in a bowl, cover with cling film and refrigerate overnight.
Prepare the dough the next day: put the butter, icing sugar, flour, egg, cold water and a pinch of salt in a food processor and pulse into a dough.
Shape the dough into a disk, wrap in cling film and refrigerate for 1 hour.
Roll out the dough thinly on a floured surface, cut out 12 disks of 10cm and put them in the holes of a greased muffin tin. Prick the base of each pie with a fork, then top each generously with filling.
Cut out 6 stars and 6 hearts of the remaining dough (you might have to re-knead the remaining dough pieces and roll the dough out again). Place a dough shape on top of the pies.
Preheat the oven to 170°C fan and bake the mince pies for 25 minutes. Leave to cool a bit before dusting with icing sugar.
While the mince pies are in the oven, whip the cream with the icing sugar, adding the whisky once the cream is almost still. Refrigerate until serving.
Serve the mince pies with a generous dollop of whisky whipped cream.
TIP: The mince pies keep for one week and can simply be warmed up in the oven or microwave. They also freeze well. Simply defrost and warm them up in the oven.