Easy mince pies with crunchy crumble tops

Easy mince pies with crunchy crumble tops

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(1 ratings)

Prep: 25 mins Cook: 22 mins

Easy

Makes 15
These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they're budget-friendly too

Nutrition and extra info

  • Freezable

Nutrition: per pie

  • kcal266
  • fat11g
  • saturates6g
  • carbs38g
  • sugars24g
  • fibre1g
  • protein3g
  • salt0.2g
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Ingredients

  • 300g dried mixed fruit
  • 200g apricot jam
  • 25ml brandy
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

For the pastry

  • 200g plain flour
  • 100g butter, cut into cubes
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg yolk

For the crunchy crumble

  • 100g plain flour
  • 25g icing sugar, plus extra for dusting
  • 50g butter, cut into cubes
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g whole almond, roughly chopped
    Almond

    Almond

    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

Method

  1. Put the dried fruit and jam in a small pan, heat until melted together, then stir in the brandy and cool. Heat oven to 200C/180C fan/gas 6.

  2. For the pastry, set aside 2 tbsp flour and put the rest plus the butter in a food processor. Whizz until there are no lumps of butter. Pulse in the egg yolk, followed by a tbsp of water at a time, until the dough comes together – you’ll probably need 2 tbsp. (If you don’t have a food processor, rub butter into the flour with your fingers, then stir in the yolk and water with a round-bladed knife.) Use the reserved flour to roll out the pastry to just over the thickness of a £1 coin. Stamp circles with an 8cm cutter and press into holes of a bun tin – you should get 15 from re-rolling the trimmings.

  3. Divide the fruit amongst the pies, then bake for 5 mins while you rub together all the crumble ingredients with your fingers. Top each pie with crumble, then return to the oven for 15 mins until pastry and crumble are golden. Eat warm or cold dusted with icing sugar.

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Comments (2)

homesick's picture

i was going to grab a quiet feet up afternoon, but these have to be tried... Who says cooking doesnt keep you fit....ha ha ....
merry christmas....

gallopinggoose's picture
5

These were easy to make and the fruit filling was lovely, a good way to use leftover dried fruit. I did find the topping a little powdery so maybe I had made it too fine!! Will definitely make them again as the whole family loved them!

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