Ballymaloe mince pies with various toppings and whiskey cream

For the pastry

225g (8oz) plain flour

175g (6oz) butter, chilled and cut into 1cm (1/2 inch) approx. cubes

1 dessertspoon icing sugar, sieved

a pinch of salt a little beaten egg or egg yolk and water to bind

450g (1lb) Ballymaloe Mincemeat

egg wash

For a meringue topping:

2 egg whites, preferably free-range and organic

110g (4oz) caster sugar

For an almond crumble topping:

110g (4oz) self-raising flour

75g (3oz) caster sugar

75g (3oz) chilled butter

25g (1oz) flaked almonds

For whiskey cream:

1 tbsp Irish whiskey

1 tsp icing sugar, sieved

225ml (8fl oz) softly whipped cream