Mince pies with spiced orange crumble topping

Mince pies with spiced orange crumble topping

In a break from the norm, these mince pies are topped with a light, crunchy crumble that’s packed with festive flavour. Get ahead with a batch in the freezer, ready to heat through on demand during the hectic Christmas period.

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Vegetarian
  • Makes24
  • CourseCake
  • Prepare35 mins
  • Cook15 mins
  • Total time50 mins
  • Pluschilling and cooling

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Ingredients

  • 225g plain flour, plus extra for rolling
  • 50g ground almonds
  • 50g caster sugar
  • 125g unsalted butter, chilled and diced
  • 1 vanilla pod, seeds scraped out
  • 1 British Blacktail Free Range Medium Egg yolk
  • 2 x 410g jars mincemeat
  • Icing sugar, to dust (optional)

For the spiced orange crumble

  • 75g plain flour
  • 6 tbsp demerara sugar
  • 60g unsalted butter
  • 1 orange, scrubbed, zest
  • 1 tsp mixed spice
  • 1 vanilla pod, seeds scraped out
  • 1 British Blacktail Free Range Medium Egg yolk

Method

  1. For the pastry, put the flour, almonds, caster sugar, butter and vanilla into a food processor and whizz to form crumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to a dough, adding a drop more water if needed. Turn onto your worktop and gently knead until smooth. Wrap and chill for about 30 minutes.

  2. Before you wash the food processor, make the crumble topping. Briefly pulse together the 75g flour, demerara sugar, 60g butter, orange zest and mixed spice to a chunky crumble mixture, then set aside.

  3. Preheat the oven to 200ºC, gas mark 6. Roll out the chilled pastry to the thickness of a £1 coin on a lightly floured surface. Cut out 24 rounds using an 8-9cm pastry cutter, re-rolling any trimmings. Press the rounds into the holes of 2x12-hole bun tins and lightly pinch the edges with your fingers for a fluted effect.

  4. Divide the mincemeat between the cases (about 1 heaped tbsp in each) and scatter the crumble over the tops. Bake for 15 minutes, until golden and crisp.

  5. Leave to cool in the tin for a few minutes, then transfer to a wire rack. Once cooled, dust with icing sugar to serve, if liked, or freeze for up to 3 months. The pies can be reheated from frozen in the oven at 200ºC, gas mark 6, for 12-15 minutes.

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,045kJ/ 249kcals

Fat

9.7g

Saturated Fat

5.2g

Carbohydrates

37g

Sugars

25g

Fibre

1.4g

Protein

2.8g

Salt

0.1g

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Overall rating (5/5)

5 out of 5 stars1 rating