Whiskey Mince Pies from Cooking for Friends by Terry Edwards and George Craig

With this recipe, we’re taking you back to a traditional British holiday recipe – Whiskey Mince Pies. This delicious recipe, from Cooking for Friends by Terry Edwards and George Craig, is easy and packed with decadent flavors. Continue reading to find out more about the cookbook, and for the full recipe.

Discover the dining sensation that has taken London by storm: a fabulous full-color cookbook filled with dozens of delectable recipes for classic British dishes with a twist, from “Britain’s most fashionable foodies” (The Times)—the creators of London’s most popular pop-up restaurant, Check On.

Liverpool chef Terry Edwards and his musician best friend, George Craig, believe that the best times in life are spent around the table enjoying a good meal. Building on their experience modernizing favorite childhood staples into satisfying, mouthwatering dishes for friends and family, the pair channeled their love of food, drinks, and music into a unique London dining experience—an eclectic pop-up restaurant they named Check Up. As word of their culinary creation spread, Check Up’s fabulous food and amazing ambiance won raves from even the most discriminating cosmopolitan palates and revolutionized the London food scene. Cooking for Friends is on sale February 7, 2017. Pre-order a copy from your favorite retailer now.

Whiskey Mince Pies

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!

whiskey-mince-piesMAKES 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
  • 2¹⁄³ 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 ¹∕8 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.





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