TERRY: I first made these way back before we started Check On for one of George’s nights in Camden Town. It was the Christmas party, so we made a big pan of mulled cider and loads of these boozy mince pies. They went down a real treat!
MAKES 10–12
1¾ ounces golden raisins
½ cup bourbon whiskey, plus extra for drizzling
9 ounces mincemeat
Confectioners’ sugar, to decorate
For the shortcrust pastry
1 cup plain flour
Pinch of table salt
2 ounces (½ stick) chilled butter, diced
2⅓ tablespoons cold water
1. Start by soaking the sultanas in the bourbon for at least 1 hour, then stir into the mincemeat and set aside for about 30 minutes.
2. To make the pastry, place the flour and salt in a bowl and rub in the butter with your fingers until you have a crumb-like mixture. Stir in the cold water and bring together to make a firm dough. Knead for a few minutes, then wrap in plastic wrap and chill in the fridge for 30 minutes. Preheat the oven to 350°F and lightly grease a 12-hole muffin pan or silicone tart tray.
3. Roll out the pastry on a lightly floured surface to a thickness of ⅛ inch. Cut out 12 pastry circles, about 4 inches in diameter. (If you don’t have a pastry cutter use a coffee cup.) Line the pan or tray with the pastry rounds.
4. Place a generous teaspoon of the filling into each tart and bake for 15–20 minutes. Allow to cool completely before removing from the tray.
5. Drizzle a little whiskey on top of each pie and dust with confectioners’ sugar to serve.
