These speak for themselves - the Christmas table would not be complete without mince pies, and the addition of whiskey to these makes them that extra special. Sorry I almost forgot to take a photo of these!
One batch of sweet shortcrust pastry
1 jar of mincemeat
3 tbsp whiskey
1 egg, beaten
Demerara sugar to sprinkle
Pre-heat your oven to 180c and dust a muffin tray with a little flour.
In a mixing bowl, combine the mincemeat with the whiskey and mix well. Leave to rest while you make the cases.
Roll out your pastry onto a lightly floured surface. Use two round cookie cutters, one slightly larger in circumference than the holes in your muffin tray and one the same size as the holes, to cut out an equal number of cases and lids.
Line your muffin tray with the larger of the circles, so the pastry comes up the edges, and leave the smaller circles to one side for now.
Place a generous teaspoon of the boozy mincemeat in each case.
Brush the edges of the case with egg and place a lid on each pie, using a fork to crimp the edges together.
Brush the lids with egg and sprinkling over a little demerara sugar before poking a small hole in the center of each lid.
Bake for 20 minutes, until golden and the filling is a little oozy.