Boozy mincemeat is a true taste of Christmas.
A traditional, richly fruited favourite, with a boozy hit. (Does not contain suet.)
Little encapsulates the taste of Christmas like a mince pie. But don't let your baking stop there.
Looking for mincemeat recipe ideas?
- Mix with apple to make a christmas apple strudel using brandy butter between the pastry sheets
- Add a spoonful to tarts and top with meringue or pastry
- Add into a sponge pudding mixture for a christmas theme
- Add to flapjack mix to make a more seasonal flapjack
Mince Pies.
What to do:
Preheat your oven to 180º C. If you are using a food processor – whizz the flour, icing sugar, caster sugar and salt for a few seconds. Add the cold butter and whizz until it resembles breadcrumbs. Add the egg yolk and whizz slowly then gradually add the water until you form a dough (you might not need all the water). If making by hand – mix the flour, icing sugar, caster sugar and salt together then rub in the butter until the mix resembles breadcrumbs. Using a knife to stir, add the egg yolk and then the water until the mix forms a dough (you might not need all the water). Cover or wrap the pastry and chill in fridge for 30 minutes. Split the pastry in half. Lightly roll out half of the pastry and cut into circles to line the tin. Grease the muffin tin with a little butter then place the circles in. Place a heaped teaspoon of The Bay Tree Boozy Mincemeat in each pie. Roll out the other half of the pastry and cut into little star shapes. Top our mince pies with the stars and brush them with egg yolk. Bake for 15-20 mins or until golden brown. Once cooked dust the tops of your mince pies with icing sugar and serve.
Click here for the Mince Pie recipe page.
Ingredients:
Vine Fruits in varying proportions (36%) [Sultanas, Currants, Raisins, Sunflower Oil], Brown Sugar, Apples (20%), White Rum (10%), Mixed Peel [Orange Peel, Glucose, Lemon Peel, Sucrose, Potassium Sorbate, Citric Acid], Sunflower Oil, Lemon Juice Concentrate, Ground Spices.
Suitable for vegetarians.
Allergy advice: For allergens, see ingredients in bold.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 1137 |
| Energy (kcal) | 268 |
| Fat (g) | 2.6 |
| of which saturates (g) | 0.4 |
| Carbohydrate (g) | 55 |
| of which Sugars (g) | 51 |
| Protein (g) | 0.9 |
| Salt (g) | 0.07 |
Refrigerate after opening and consume within 2 weeks.
610g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 1 hr |
| Difficulty: | Easy |
| Serves: | 12-15 |
Mince Pies
Preheat your oven to 180 c.
If you are using a food processor:
Whizz the flour, icing sugar, caster sugar and salt for a few seconds.
Add the cold butter and whizz until it resembles breadcrumbs.
Add the egg yolk and whizz slowly then gradually add the water until you form a dough (you might not need all the water).
If making by hand:
Mix the flour, icing sugar, caster sugar and salt together then rub in the butter until the mix resembles breadcrumbs.
Using a knife to stir, add the egg yolk and then the water until the mix forms a dough (you might not need all the water).
Cover or wrap the pastry and chill in fridge for 30 minutes.
Split the pastry in half.
Lightly roll out half of the pastry and cut into circles to line the tin.
Grease the muffin tin with a little butter then place the circles in.
Place a heaped teaspoon of The Bay Tree Boozy Mincemeat in each pie.
Roll out the other half of the pastry and cut into little star shapes.
Top your mince pies with the stars and brush them with egg yolk.
Bake for 15-20 mins or until golden brown.
Once cooked dust the tops of your mince pies with icing sugar and serve.
Submit Your Own Recipe
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Should you have any queries please contact hello@thebaytree.co.uk or 01963 828020