For the filling:
zest of ¼ lemon
½ small apple, peeled and cored
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: 60 min. • Resting: 24 h • Fridge: 30 min. • 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 blender and pulse into a paste. Add the sugar, spices and alcohol and pulse again. Put in a bowl, cover with cling film and set aside overnight.
Prepare the dough the next day: cut the butter into cubes and place in a mixing bowl with the icing sugar. Mix with the dough hook of the electric mixer. Add the flour, egg, cold water and a pinch of salt and mix into a dough.
Shape the dough into a disk, wrap in cling film and refrigerate for 30 minutes.
Roll out the dough on a floured surface to 2mm thick, cut out 12 rounds and put them in the holes of a greased muffin tin. Prick the base of each pie with a fork, then top each with 1 heaped tablespoon 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.
Meanwhile, whip the cream and icing sugar until stiff. Add the whisky and beat briefly one more time.
Serve the warm mince pies with a dollop of whisky whipped cream.
The mince pies have a 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.