A crisp easy-to-roll rugged buttery shortcrust made with mix of dark rye and white bread flour, and a hint of real honey. Filled with your very best mincemeat. Then topped with a scotch whisky and walnut sugar crust. Giving you a very impressive Christmas mince pie with a knockout flavour too. And of course you can replace the whisky with rum (that's Faith at our BakeryBits HQ's preference), brandy or another spirit, or orange juice if you'd prefer.

We’ve baked these in our deep muffin tins, for a generous mince pie. But if you prefer using old-style shallow patty tins that’s of course fine too, and will work well: just reduce the quantity of filling and topping you use so they fit.

Makes about 12

For the pastry

Put the flours and salt in a bowl, add the butter and rub in well. Mix the honey, egg and milk together, pour this in with the flour and mix to a soft smooth dough.

For the walnut sugar crust

Grind the walnuts with the sugar in a food processor until fine, then add the butter and pulse until it’s evenly worked through. Add the egg, whisky and orange extract and beat to a smooth cream.

To assemble

Brush the inside pockets of your tray with melted butter, and heat the oven to 160c fan.

Roll the pastry on a floured surface to about ¼ cm thick. Cut 12cm pastry discs and line the pockets with them so the top dough edges ruffle slightly. Half fill each pie with mincemeat, then top with the walnut mixture so it almost reaches the top. Press a big pinch of sugar crumbs on the top, then bake for about 20-22 minutes until brown and risen on top.

Remove from the oven, leave to cool in the tin for a few minutes, then remove from the tray and leave to cool on a wire rack.