Baileys and Cherries Mince Pies

Prep time: 10mins - Cook time: 45mins - Serves: 10 pies
 Mince pies go back to the 17th century but in recent years are often made without the meat. At Heck we’ve put the meat back into mincemeat and created a Christmassy recipe with Baileys, cherries and almonds and of course our Heck Pork, Sage and Onion Stuffing.  



  • 1 pack (500g) Heck Pork, Sage and Onion
  • 200g Blanched Almonds
  • 190g Soft Brown Sugar
  • 200g Cherry Preserve
  • 100g Vegetable Suet
  • 300g Glace Cherries
  • 50ml Dark Rum
  • 50ml Baileys
  • 2 Short Crust Pastry Rolls

 *You will also need a muffin/cupcake tin and cookie cutter*


  1. Pan fry the meat for 10-12 minutes on medium heat whilst breaking the stuffing into pieces
  2. Whilst the meat cooks, chop the almonds and glace cherries into small chunks
  3. Stir in the suet, cherry preserve, sugar and chopped almonds
  4. When the mixture is thick stir in the chopped glace cherries, rum and Baileys
  5. Preheat the oven to 200 degrees and roll out your pastry on a floured surface
  6. Using a round cookie cutter, cut out 10 bases and 10 tops, we used a Christmas tree cutter for the tops but you can use any shape.
  7. Place the bases into the muffin trays, followed by a tbsp of mincemeat and pop the top on. Put the pies in the oven for 15 minutes. *Leftover mincemeat can be stored in a sterilized jar
  8. Serve on a festive dish and dust the pies with icing sugar



Nutritional Information Per Mince Pie
Energy 3634kJ/890kcal
Fat 50g
Of Which Saturates 15g
Carbohydrates 83g
Of Which Sugars 56g
Protein 20g
Salt 1.3g
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