Crumbled top mince pies

Crumbled top mince pies

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 12

Shortcrust pastry mincemeat pies with a twist - an extra crunchy and nutty crumble on top

Nutrition and extra info

Additional info

  • Bake for 25 mins if cooking from frozen
Nutrition info

Nutrition per serving

kcalories
213
protein
2g
carbs
33g
fat
9g
saturates
5g
fibre
1g
sugar
14g
salt
0.26g

Ingredients

For the filling

  • 225g mincemeat

For the pastry and crumble

  • 225g plain flour
  • 100g butter, chilled and cubed roughly
  • 3 tbsp light muscovado sugar
  • satsuma, grated zest and juice of
  • 2 tbsp flaked almonds
  • 1 tbsp stem ginger syrup
  • icing sugar for dusting

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Method

  1. To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
  2. Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
  3. Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
  4. Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
  5. When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.

Recipe from Good Food magazine, November 2004

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Comments

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debraawright's picture
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Super recipe. The crumble top worked very well & gave an excellent texture. I substituted apricot brandy for the ginger syrup which also worked well !!

danbeasley06's picture

i am from the bulmershe school lol

danbeasley06's picture

same but it needed some more cokking beacuse the pastry was a bit hard but otherwise it was a good mince pie

pelupi's picture
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Very nice. THe ginger syrup was a bit lost though. Friends loved them and would make again

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