Crumble topped mince pies
Crumble topped mince pies are mini pastry cases filled with fruity mincemeat and a light, buttery crumble topping. They can be served warm or cold and are suitable for freezing.
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.
Video
Notes
Note
The cooking time is for each batch of crumble topped mince pies.
Nutrition
Calories: 149kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 78mgPotassium: 19mgFiber: 1gSugar: 9gVitamin A: 195IUCalcium: 4mgIron: 1mg
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