Whisky-infused Mince Pies
Mince pies are an essential part of Christmas and a splash of whisky transforms them into something truly special. The whisky deepens the fruitiness of the mincemeat, adding warmth and complexity without overpowering the classic festive flavours. These pies are crisp, buttery, generously filled and perfect served warm with cream – as well as alongside a small dram.
Wrapped in a crisp, buttery shortcrust pastry and gently spiced with orange zest and apple, these pies are as nostalgic as they are indulgent.
Serve them warm from the oven with a dollop of cream, a spoon of brandy butter, or better yet – a glass of your favourite whisky. Whether for a Christmas gathering or just a quiet evening by the fire, they’re the perfect blend of comfort and celebration.
Ingredients:
For the whisky mincemeat:
300g good-quality ready-made mincemeat
50ml Scotch whisky (peated or smooth, depending on taste)
Zest of 1 orange
1 tbsp grated apple (optional, for freshness)
For the shortcrust pastry:
250g plain flour
125g cold unsalted butter, cubed
50g icing sugar
Pinch of salt
1 large egg yolk
2–3 tbsp cold water
To finish:
Milk or beaten egg, for glazing
Icing sugar, for dusting
Instructions:
- Infuse the mincemeat:
In a mixing bowl, combine the mincemeat with whisky, orange zest, and grated apple.
Mix well, cover, and let sit for 15–30 minutes so the flavours can deepen. - Make the pastry:
In a large bowl, rub the cold butter into the flour until the texture resembles fine breadcrumbs.
Stir in icing sugar and salt.
Add the egg yolk and just enough cold water to bring the dough together.
Knead briefly, shape into a disc, wrap in cling film, and chill for 30 minutes. - Preheat your oven to 200°C (180°C fan) and lightly grease a 12-hole tart or mince pie tin.
- Roll out the pastry on a lightly floured surface to about 3mm thick.
Cut out 12 bases and press them gently into the tin.
Fill each with a generous spoonful of the whisky mincemeat mixture. - Add the lids – either full rounds or festive shapes like stars or holly leaves.
Press gently to seal.
Cut a small steam hole in each if using full lids. - Bake for 15–18 minutes until the pastry is golden and crisp.
Allow to cool slightly before removing from the tin. - Dust with icing sugar and serve warm.
Tips & Variations:
Extra Boozy:
- Brush the tops of warm pies lightly with whisky as they come out of the oven for added aroma.
Pastry Twist
- Replace 25g of flour with ground almonds for a richer, softer pastry.
Vegan Version
- Use vegan butter and replace egg yolk with cold water.
Make Ahead
- Unbaked pies can be frozen and baked straight from frozen (add 5–7 minutes baking time).
- Baked pies keep well for up to a week in an airtight tin.
Whisky-Spiked Cream
Lightly whip double cream with:
- 1 tsp icing sugar
- 1–2 tsp Scotch whisky
This adds richness without overwhelming the spice and fruit.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
Allergy note: Our recipes are for home cooking. Ingredients (and garnishes) vary by brand and supplier—please check labels for the 14 regulated allergens and choose suitable alternatives where needed. If you have a severe allergy, consult product labels and your usual medical guidance before preparing or consuming.
