Baileys mince pies

Baileys mince pies
  • Serves icon Makes 9-12 pies (depending on size)
  • Time icon Hands-on time 25 min, plus chilling and 15-20 min oven time

Two festive treats in one delicious, pastry-wrapped package: Baileys mince pies! Serve these rich pies with creamy Baileys butter.

Recipe from The Baileys Cookbook (HarperCollins; £14.99)

Love a tot of Irish cream? Check out more irresistible Baileys recipes.

Nutrition: per serving

Calories
277kcals
Fat
14.1g (8.6g saturated)
Protein
2.8g
Carbohydrates
33.2g (19.6g sugars)
Fibre
1.1g
Salt
0.3g
Calories
277kcals
Fat
14.1g (8.6g saturated)
Protein
2.8g
Carbohydrates
33.2g (19.6g sugars)
Fibre
1.1g
Salt
0.3g

Ingredients

  • 200g plain flour, plus extra for dusting
  • 100g butter, chilled and cut into cubes
  • 1 tsp caster sugar
  • 1 medium free-range egg, lightly beaten
  • 1 tbsp Baileys Original
  • 250g good quality mincemeat (vegetarian if you need it to be)
  • 2 tbsp milk for brushing

For the Baileys butter

  • 75g butter, softened
  • 75g icing sugar, plus extra for dusting
  • 2 tbsp Baileys Original

You’ll also need

  • 12-hole mince pie tin/shallow muffin tin
  • Fluted round cutters to match your tin

Method

  1. Put the flour in a large mixing bowl and add the chilled butter cubes. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar, then add the egg and quickly bring the mixture together to form a soft dough. If it seems dry, add a splash of cold water. Wrap the pastry in cling film and chill for 30 minutes..
  2. Heat the oven to 180°C fan/gas 6. Mix the Baileys into the mincemeat and set it aside.
  3. On a lightly floured surface, roll out the pastry to the thickness of a £1 coin (about 3mm) and cut out 9-12 circles large enough to line the holes of your tin. Press them down gently inside the holes using a small ball of spare pastry. Cut 9-12 smaller circles, stars or festive shapes for lids from the remaining pastry (reroll the scraps if you need to).
  4. Place about a tablespoonful of mincemeat in each pie. Brush the underside edges of each lid with a little milk and place the lids on the pies. Press the pastry edges together to seal them. Brush the top of each pie with a little more milk, then use a small sharp knife to cut an X in the top of each of the sealed mince pies to allow any steam to escape.
  5. Bake the mince pies in the oven for 15-20 minutes until golden. Leave them to cool in the tin for 5 minutes before carefully removing them to a wire rack to cool completely.
  6. For the Baileys butter, beat the 75g butter until soft and smooth, add the icing sugar and Baileys and beat again. Dust the mince pies with icing sugar and serve with the creamy Baileys butter.

delicious. tips

  1. Freeze the uncooked pies in the tin (well wrapped) for up to 3 months. Cook from frozen, adding 3-5 minutes to the cooking time. The Baileys butter is best eaten when freshly whipped, but leftovers will keep at room temperature for several days, or frozen in portions for up to 3 months.

Recipe By

The Baileys Cookbook (HarperCollins; £14.99)

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