Crumble topped mince pies combine rich fruit mincemeat with a buttery crumble topping inside sweet and crunchy mini pastry cases. They are a twist on classic mince pies and are perfect for Christmas entertaining, family gatherings and cozy winter nights.
They are irresistibly crisp, easy to make and perfect for sharing. Enjoy some straight away, keep some in a tin or freeze a batch ready to share with family or friends along with a glass of mulled wine.
Whether you are planning a Christmas dessert, a party snack or a festive treat to enjoy with a cup of tea or coffee this make-ahead festive bake is a must.
I think the best mince pies have homemade pastry and homemade mincemeat. I have included instructions for making sweet shortcrust pastry and it is definitely worth making your own mincemeat.
If you are a mince pie fanatic you may also like to try these tasty frangipane mince pies, suet free mince pies, mincemeat crumble slices, this lattice topped apple and mincemeat pie or this festive cranberry, apple and mincemeat strudel.
Why you'll like this recipe
- They are an indulgent treat to enjoy over the Christmas holiday period.
- This is an easy, foolproof, make ahead recipe.
- These crumble mince pies can be frozen ready to enjoy whenever you like. This will also save you time nearer Christmas.
Ingredients
See the recipe card below for detailed list of ingredients
- Flour - you will need plain flour (multi purpose flour) for both the pastry and the crumble topping.
- Butter - use for both the pastry and crumble mix. For vegan mince pies substitute a plant based margarine.
- Sugar - use caster sugar for the pastry as it is finer and results in a smoother pastry. Use granulated sugar for the crumble mix as it has larger crystals and gives a better result for crumble.
- Mincemeat - the mincemeat used as a mince pie filling is British mincemeat made with dried fruit, spices and alcohol. If you are using a jar of mincemeat check it is vegetarian (or vegan if you are making vegan mince pies).
- Icing sugar - to dust before serving.
Make it vegan
- Substitute a plant based margarine for butter.
- Either use a jar of ready made vegan mincemeat or you can make your own vegan mincemeat using this easy mincemeat recipe but use vegan margarine in place of butter.
Make them alcohol free
If you want to make mince pies without alcohol I recommend using homemade mincemeat made using fruit juice instead of brandy.
Tips
- If you are using shop bought mincemeat, you can make your mince pies more luxurious by stirring in a few drops of brandy.
- Don't overfill the pastry cases with mincemeat as it will bubble up and seep out while baking and will lead to messy looking mince pies.
Serve
- Dust with icing sugar before serving.
- Serve either warm or cold. Crumble topped mince pies are suitable for reheating once.
- Serve on their own or with brandy cream or brandy butter.
How to store
- Your mince pies with crumble topping can be stored in an airtight container for 2 to 3 days.
- They can also be frozen in a bag or tub. Defrost at room temperature or using a microwave.
Other recipes using mincemeat
- Frangipane mince pies1 Hours
- Apple and mincemeat tart45 Minutes
- Mincemeat slices45 Minutes
- Mincemeat pinwheels (mincemeat Chelsea buns)2 Hours 5 Minutes
Crumble topped mince pies
Ingredients
For the pastry
- 225 grams plain flour
- 112 grams butter
- 50 grams caster sugar
- Water
For the filling
- 24 teaspoons mincemeat
For the crumble topping
- 150 grams flour
- 75 grams butter
- 75 grams sugar
To serve
- 1 tablespoon icing sugar
Instructions
Prepare the pastry
- Measure the flour, butter (chilled) and sugar into a food processor and pulse. Add water a little at a time and pulse again. Add more water if necessary and pulse again until you have added enough water to bind the pastry dough. If you don't have or don't wish to use a food processor, weigh the flour, butter and sugar into a large bowl and rub in using your fingers until it resembles crumbs. Add water a little at a time, stirring regularly until you have added enough water to bind the pastry dough.
- Roll out on a lightly floured board. Cut into circles using a pastry cutter or a glass and use the circles to line a tart tin.
Prepare the crumble mixture
- Rub the butter into the flour either by hand or using a food processor.
- Add the sugar and mix.
Assemble
- Place a small amount of mincemeat in the base of each pastry circle. Don't be tempted to add too much mincemeat as it may seep through the crumble topping while they are baking.
- Cover the mincemeat with the crumble mixture.
Bake
- Bake at 200℃, 400℉, gas mark 6 until slightly golden (about 15 to 20 minutes). If using a twelve hole tart tin you will need to bake in two batches.
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