Benjamina Ebuehi's cardamom crumble mince pies

Benjamina Ebuehi's cardamom crumble mince pies

The cardamom and orange-scented crumble brings a bright, citrussy fragrance, which works perfectly with the buttery pastry and spiced mincemeat.

4 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseDessert
  • Prepare35 mins
  • Cook30 mins
  • Total time1 hr 5 mins
  • Pluschilling

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  • 220g plain flour
  • 45g caster sugar
  • ½ tsp fine salt
  • 130g unsalted butter, diced and chilled
  • 1 egg
  • 410g jar Christmas mincemeat


  • 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 item when made using specific products in recipe


1,287kJ/ 307kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating