After a warm-up in Co. Durham before Christmas with my short pastry and a friend’s filling, I have now made 36 mince pies of my own this season. My Irish pies have Powers single pot whiskey in them rather than the brandy many English pies contain. I also use Irish butter (Kerry Gold Unsalted) not margarine. A special ingredient that sets my pies apart is candied peel and fresh juice from fruit freshly harvested the day of making from my father’s orange tree in Lexington, Kentucky–the tree overwinters indoors. I grate my own spices, as seen below top left and right with aromatic fresh citrus zest.
The final mince (below, bottom) contains Granny Smith apples and zest for tart, mixed fruits for sweet, and nuts for crunch (the trigeminal component that makes a perfect match for taste and smell!). The whiskey and butter hold it all together in a perfect matrix of deliciousness!
The final step is short crust which takes time and can be frustrating to roll. Still, the fatty floury pastry is a perfect complement to the mince. Here they are almost ready to go (left) and done (right)!
2 thoughts on “The magic of Irish mince pies”
OK … this post is over two years ago, but I’m new to your site. But damn … while I know that it’s been 25ish years since we last saw each other … why were you holding out on me with these mince pies? Seriously?
I only started making them about 15 years ago!