Recipe for Christmas Reserve Gin Mince Pies
Our mince pie recipe is super easy to make and a complete showstopper! There are a few cheats along the way but we think you’ll be more than happy to save time, meaning there is more time for gin based refreshments, celebrations and Bublé!
Our Christmas Reserve perfect serve suggests adding clementine peel, rosemary and cranberries to your G&T and we have added each of these ingredients to the mince pie recipe to get the full Christmas Reserve experience from your mince pies.
Ingredients:
Butter for greasing
200g good quality mincemeat
250ml Trevethan Christmas Reserve Gin
½ an apple, grated
Zest of a clementine
75g dried cranberries
1 free-range egg
Caster sugar and ½ tsp fresh Rosemary
Optional twist…add Rosemary, very finely chopped to sugar for dusting
Tips:
1. Don’t make the pastry… Buy it ready rolled. One pack should suffice.
2. Buy good quality mincemeat
Method:
In a bowl add your mincemeat, gin, apple, cranberries, zest and mix together. Set aside for a 45 mins for the fruit to soak up the gin.
Preheat oven to 180C (fan) / Gas 5. Grease a 12 hole muffin tin.
Sprinkle flour onto your kitchen surface and roll out the ready rolled pastry to make it a little thinner, about the thickness of a £1 coin. Using a round pastry cutter, cut out 12 circles, and place into your muffin tin, chill for 15 minutes. Using a smaller pastry cutter, cut out another 12 circles for pie lids.
Fill the cases with 2/3 mincemeat, then brush the edge of each pie with a beaten egg to help the lids stick. Place your lid circles over the top, crimp the edges with the end of a teaspoon or fork to stick and for decoration.
Bake in your pre-heated oven for 15-20 minutes, or until the pastry is golden on top.
Remove from the oven and sprinkle with the caster sugar (and rosemary for the ultimate Trevethan Mince Pie!)