Making the Teacher’s Whisky Mince Pies

1 month ago 14th Nov 15:59

Baking time: 25-30 minutes
Cooling time: 30 minutes

Method:
Pre-heat the oven to 180ºC. Flour an even surface and roll out the shortcrust pastry as thinly as possible. Cut into equal numbers of 3 inch rounds and 2 ½ inch rounds, ensuring you re-roll the trimmings. Line the cake tins lightly with butter and dust with flour, then gently fit a 3 inch pastry round into each tin. Fill these with the mincemeat mixture until level with the top of the tin. Dampen the edges of the smaller round with water and press lightly onto each tin to form the top of the pie. Brush the lids with milk, and make three slits in the centre with a small knife.

Bake for 25-30 minutes at 180ºC until light golden brown. Cool on a rack and dust the tops with icing sugar. Store in an airtight container.

Teacher’s Whisky Butter

1 tbsp sugar
9 tbsp french butter
3 tbsp Teacher's Whisky
1 vanilla pod, halved and scraped

Preparation time: 15 minutes
Refrigeration time: One hour to set; up to one week storage

Method:
Cream the butter at room temperature in a mixing bowl with an electric whisk or food processor with beater attachment until white. Warm the Teacher’s Whisky, sugar and vanilla pod together in a pan on a very low heat until reduced by half. Add to the butter mixture while still in mixing machine. Put in a piping bag and pipe in a straight line onto cling film, approx 4cm wide. Roll the butter and wrap into cylinder shapes.

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