Mini mince pies with Baileys Original Irish Cream

Mini mince pies with Baileys Original Irish Cream

Makes 24
Preparation 30 mins plus freezing
Cook 25 mins
Add an extra dash of glamour and sophistication to these sweet treats with a cocktail on the side – why not try making a Baileys flat white martini?

Ingredients:

  • 375g all-butter shortcrust pastry
  • 1 egg, beaten
  • demerara sugar, for sprinkling
  • icing sugar, to serve

FOR THE FILLING:

  • 200g mincemeat
  • zest 1 clementine
  • 2 tbsp pecans, chopped

whip It Up

  1. Heat oven to 200C/180C fan/gas 6. Cut off a third of the pastry and set aside. Roll out the rest on a floured surface to the thickness of a pound coin. Using a 6cm pastry ring, cut out 12 circles and press into a mini muffin tin. Place in the freezer while you roll out the smaller piece of pastry. Use a 3cm star cutter to make 24 stars from this second piece, then put on a plate and freeze while you make the filling.
  2. Mix all the filling ingredients together then spoon equal amounts into each hole in the chilled mini muffin tin. Top each one with a pastry star, then brush it with the beaten egg. Sprinkle with the sugar and bake for 20-25 mins or until golden.
  3. Remove and cool slightly in the tin, then remove and serve, dusted with icing sugar..