Name: Easy mince pies with crunchy crumble tops
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: Makes 15
Cuisine: British
Ingredients: 300g dried mixed fruit; 200g apricot jam; 25ml brandy; 200g plain flour; 100g butter cut into cubes; 1 egg yolk; 100g plain flour; 25g icing sugar plus extra for dusting; 50g butter cut into cubes; 50g whole almond roughly chopped

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Easy mince pies with crunchy crumble tops

Easy mince pies with crunchy crumble tops

Sarah Cook

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Makes 15

Easy

Prep: 25 mins

Cook: 22 mins

A star rating of 4.7 out of 5.3 ratingsRate

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These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they're budget-friendly too

Freezable

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Ingredients

Nutrition

Units:

MetricUS

300g dried mixed fruit
200g apricot jam
25ml brandy

For the pastry

200g plain flour
100g butter

cut into cubes
1 egg yolk

For the crunchy crumble

100g plain flour
25g icing sugar

plus extra for dusting
50g butter

cut into cubes
50g whole almond

roughly chopped

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Nutrition: per pie

kcal266
fat11g
saturates6g
carbs38g
sugars24g
fibre1g
protein3g
salt0.2g

low

Method

step 1

Put the dried fruit and jam in a small pan, heat until melted together, then stir in the brandy and cool. Heat oven to 200C/180C fan/gas 6.
step 2

For the pastry, set aside 2 tbsp flour and put the rest plus the butter in a food processor. Whizz until there are no lumps of butter. Pulse in the egg yolk, followed by a tbsp of water at a time, until the dough comes together – you’ll probably need 2 tbsp. (If you don’t have a food processor, rub butter into the flour with your fingers, then stir in the yolk and water with a round-bladed knife.) Use the reserved flour to roll out the pastry to just over the thickness of a £1 coin. Stamp circles with an 8cm cutter and press into holes of a bun tin – you should get 15 from re-rolling the trimmings.
step 3

Divide the fruit amongst the pies, then bake for 5 mins while you rub together all the crumble ingredients with your fingers. Top each pie with crumble, then return to the oven for 15 mins until pastry and crumble are golden. Eat warm or cold dusted with icing sugar.

Recipe from Good Food magazine, January 2012

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A star rating of 4.7 out of 5.3 ratings

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