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Benjamina Ebuehi's cardamom crumble mince pies
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220g plain flour
45g caster sugar
½ tsp fine salt
130g unsalted butter, diced and chilled
1 egg yolk
½ x 410g jar Christmas mincemeat
Icing sugar, for dusting
FOR THE CRUMBLE
120g plain flour
30g caster sugar
½ orange, zest
60g unsalted butter, diced and chilled
8 cardamom pods, seeds finely ground
1. For the pastry, put the flour, sugar and salt in a food processor and pulse a few times to combine. Add the butter and pulse until the mixture looks like coarse sand. With the processor running, add the egg yolk and 1 tbsp ice-cold water - it should start to clump; add a little more water if needed. Turn out onto a lightly floured surface and knead very briefly to bring together. Pat into a large disc, wrap and place in the fridge for at least 1 hour, until firm.
2. Preheat the oven to 200˚C gas mark 6. Put the crumble ingredients in a bowl. Rub the butter into the flour with your fingers until you have chunky clumps; chill until needed.
3. Once the pie pastry has chilled, turn it out onto a lightly foured surface and roll into a circle about 0.5cm thick. Using a 9cm cutter, cut out 12 discs and press them firmly into the holes of a muffin tin. Fill each with 2 tsp mincemeat and cover each pie completely with the crumble mixture. Bake for 25-30 minutes or until the pastry is a deep golden colour. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completly. Dust with icing sugar before serving.
Typical values per serving:
This recipe was first published in November 2020.