Name: Crumbled top mince pies
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Cuisine: British
Ingredients: 225g mincemeat; 225g plain flour; 100g butter chilled and cubed roughly; 3 tbsp light muscovado sugar; satsuma grated zest and juice of; 2 tbsp flaked almond; 1 tbsp stem ginger syrup; icing sugar for dusting

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Crumbled top mince pies

Crumbled top mince pies

Barney Desmazery

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Serves 12

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Shortcrust pastry mincemeat pies with a twist - an extra crunchy and nutty crumble on top

Freezable (Bake for 25 mins if cooking from frozen)

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Blitz 'n' blend mincemeat

A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

For the filling

225g mincemeat

For the pastry and crumble

225g plain flour
100g butter

chilled and cubed roughly
3 tbsp light muscovado sugar
satsuma

grated zest and juice of
2 tbsp flaked almond
1 tbsp stem ginger syrup
icing sugar

for dusting

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Nutrition: per serving

kcal213
fat9g
saturates5g
carbs33g
sugars14g
fibre1g
protein2g
salt0.26g

low

Method

step 1

To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
step 2

Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
step 3

Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
step 4

Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
step 5

When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.

Recipe from Good Food magazine, November 2004

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A star rating of 4.2 out of 5.6 ratings

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