Ingredients

• 1 2/3 cups (250g) plain flour
• 25g icing sugar, plus extra to dust
• 100g chilled unsalted butter, chopped
• 3/4 cup (180ml) Irish cream liqueur
• 200g store-bought fruit mince
• 300ml thickened cream

Flaked almond topping

• 20g unsalted butter
• 1 tbs caster sugar
• 2 tsp honey
• 1/2 tsp vanilla extract
• 1 tbs thickened cream
• 2/3 cup (50g) flaked almonds

Method

• Step 1 Place flour, icing sugar and a pinch of salt in a food processor and pulse to combine. Add the butter and pulse until mixture resembles coarse breadcrumbs. Add 100ml liqueur and pulse until the pastry just comes together. Enclose in plastic wrap and chill for 30 minutes.
• Step 2 Meanwhile, for the almond topping, combine butter, sugar, honey, vanilla and cream in a small saucepan over medium-low heat, stirring for 1-2 minutes until sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, without stirring, for 1-2 minutes until a golden caramel. Remove from heat and stir through almonds. Cool slightly.
• Step 3 Preheat the oven to 180°C. Grease a 12-hole patty pan. Divide the pastry into thirds, then set one-third aside. Roll out remaining two-thirds on a floured surface until 3mm thick. Cut out 12 x 7cm rounds and use to line the patty pan. Fill each pastry case with fruit mince.
• Step 4 Roll out remaining dough to 3mm thick. Using a small star cutter, cut out 6 stars. Brush one side of the stars with water, then place, damp-side down, on top of the filling, pressing pastry edges to seal. Divide the almond mixture among remaining 6 mince pies. Bake for 20-25 minutes until golden. Cool slightly in the pan, then transfer pies to a wire rack to cool completely.
• Step 5 Whisk the cream to soft peaks, then slowly beat in the remaining 1/3 cup (80ml) liqueur until combined.
• Step 6 Dust the pies with icing sugar and serve with a dollop of cream.