Guinness mince pie
If you love the dark elixir that is Guinness, this recipe is a cheeky little twist on a Christmas classic.
525g high quality mincemeat(pre-made one)
300g plain flour, sifted
30g golden castor sugar
115g ground almonds
190g unsalted butter, diced
2 medium eggs, beaten
4 tbsp Guinness
1. Lightly butter a 10” pie or pastry tin. Tip the mincemeat & Guinness into a bowl and stir so that the Guinness is evenly distributed.
2. Place the flour, sugar, almonds and butter in a food processor and process briefly until
resembling breadcrumbs, then slowly add the egg. (Or rub the butter into the dry
ingredients by hand and stir in the egg).
Thinly roll out the pastry on a floured surface to fit the inside and edges of the pastry tin.
Press gently into the tin to secure the pastry to the tin, then fill with the mincemeat.
4. Thinly roll out the pastry on a floured surface to fit the top of the pie to cover the
mincemeat. Press the edges together to seal. Make a small slit in the top, then
brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to
5. Bake the pie for 20- 25 minutes until golden brown. Remove to a wire rack and serve warm.
For more Guinness recipes, and tips from Guinness chef Justin O'Connor, please visit: