Crumble Topped Mince Pies
Crumble Topped Mince Pies are a new twist on an essential Christmas bake! These mince pies are my favourite and even easier than traditional recipes. Once you've made them, you'll make them year after year.
Ingredients
- 375 g ready rolled shortcrust pastry (1 pack)
- 350 g mincemeat
- spray oil
- 175 g self raising flour
- 110 g unsalted butter
- 65 g caster sugar
- 1 orange zested
Instructions
- 1
Add 175g self raising flour, 110g unsalted butter and 65g caster sugar to a large bowl. Rub the butter into the flour and sugar with your finger tips until you get a breadcrumb like consistency
- 2
Add in the zest of 1 orange and mix through gently and set aside
- 3
Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil
- 4
Unroll the 375g ready rolled shortcrust pastry. Using a 3"/7.5cm fluted cutter, cut as many circles into the pastry as you can
- 5
Gently lift the circles from the pastry and place them into the oiled tin
- 6
Gather up the remaining pastry and sprinkle with a small amount of plain flour before rolling out the pastry again. Try to get it as close to the thickness of the original pastry. Cut out more circles of pastry. Repeat until all of the pastry has been used
- 7
Once all of the pastry circles are in the tins, divide 350g mincemeat into each pastry case
- 8
Finish by sprinkling the crumble topping over each pie making sure to cover the mincemeat
- 9
Bake in the oven for 17-20 minutes until golden brown
- 10
Remove from the tins and leave to cool completely on a wire rack
Cook it from the original
This recipe comes from curlyscooking.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on curlyscooking.co.uk