BLOGMAS // GIN & TONIC MINCE PIES

I don’t know about you guys, but I can think of a more festive snack than mince pies. They are everywhere you look at this time of year and are just perfect little treats to go with your evening cuppa cosied up at home in your festive pjs!

It may be more convenient to go to the supermarket and buy a box, but there is nothing quite like a homemade mince pie, especially one with a twist.

You may know by now that I just bloody love gin! Nothing beats a good old G&T, so I thought why not combine that with the most festive of snacks!?

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And what better gin to use than the lovely Principal Gin from the Principal George Street Hotel here in Edinburgh!?

The gin was created in partnership with OroGin Distilling Co. to perfectly showcase the hotel in gin form. The inspiration comes from the timeless elegance and luxurious ambience of the hotel, with the perfect blend of exotic and Mediterranean botanicals creating a wonderfully balanced gin. The gin has the initial taste of a classic London dry gin which is precisely balanced with notes of french lavender and Italian violets creating a beautiful velvety smooth gin. These flavours just make it the perfect gin to pair with mince pies.

Ingredients. 

  • 1 jar of mincemeat
  • 50ml of gin
  • 25ml of tonic water
  • zest of 1 lime
  • 225g plain flour
  • 100g butter
  • pinch of salt

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method. 

  1. Empty jar of mincemeat into a large mixing bowl.
  2. Add in gin, tonic water & lime zest and mix well with a spoon.
  3. Cover in cling film and leave in fridge overnight to allow fruit to soak up the gin, otherwise it will be a very wet mixture!
  4. In another mixing bowl, add flour, butter & salt and with your hands combine until it becomes like breadcrumbs.
  5. Once combined, add in 2-3 tablespoons of water to form a dough. Add water a little at a time to stop it becoming too wet.
  6. Combine it with your hands until a pastry dough is formed.
  7. Knead lightly on a floured surface and then cover in cling film and leave in the fridge. (you can either do this at the same time as the mincemeat or make just before baking).
  8. While, the dough is in the fridge, pre-heat your over to 190oC. (enjoy a cuppa while it gets up to temperature!)
  9. Roll out your dough onto a floured surface until roughly 1cm thick.
  10. Either butter or use a spray oil (I use a spray coconut oil) on your muffin tin so the pies don’t stick to your tin!!
  11. Now get creative! You can either make the little baskets, go traditional with full covers or cut out cute shapes and place on top. Just place a base of pastry into the tin, add the filling then give it a top!
  12. Bake for around 15 minutes, or until golden brown.
  13. Let them cool for 2/3 minutes and then carefully take them out of the tin. If you let them cool they tend to get really stuck if the filling has overflowed!
  14. Dust with icing sugar and then enjoy!

They last about 3/4 days in an air-tight container!

And that is it, a super easy and tasty treat for cosy festive nights in or a perfect little extra for all those christmas parties! You could even stick them in a christmas tin and gift them to someone, the possibilities are endless!

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**this post was not sponsored, but I was kindly gifted the Principal Gin to try out. The idea and recipe are all mine**

 

 

 

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