Easy Crumble Topped Mince Pies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 320 g Ready Rolled Shortcrust Pastry
- 410 g Mincemeat
- 2 Clementines (zest only)
- 50 g Dried Cranberries
- 100 g Self Raising Flour
- 60 g Butter (cubed)
- 35 g Caster Sugar
- 2 tbsp Demerara Sugar
Method
- Preheat the oven to 200Β°c (180Β°fan/ Gas 6).
- To make the crumble topping rub the cubed butter into the flour. You can do this by hand or in a food processor. Stir in the caster sugar and set aside.
- Lay your ready-rolled sheet of shortcrust pastry onto a board and use 7.5cm cutter to stamp out 12 circles (I always use the fluted edge). You will probably need to gather up the pastry offcuts and re-roll in order to get the last couple of circles.
- Place each pastry circle into a 12 hole bun tin. Lightly press down.
- Mix the clementine zest and dried cranberries into the mincemeat and spoon into the pastry cases.
- Top each pie with the crumble topping and sprinkle with a little demerara sugar.
- Bake for 15-18 minutes until golden. Leave to cool slightly before removing to a wire rack. Dust with icing sugar for a festive finish.