Easy mince pies with crunchy crumble tops
These individual pies with a twist are great for using up storecupboard staples such as nuts and dried fruit, they're budget-friendly too
Difficulty and servings
MAKES 15
Preparation and cooking times
Prep 25 mins
Cook 22 mins
- 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.
- 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.
- 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.
PER PIE
266 kcalories, protein 3g, carbohydrate 38g, fat 11 g, saturated fat 6g, fibre 1g, sugar 24g, salt 0.2 g
Recipe from Good Food magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1837667/
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Ingredients
- 300g dried mixed fruit
- 200g apricot jam
- 25ml brandy
FOR THE PASTRY
- 200g plain flour
- 100g butter , cut into cubes
- 1 egg yolk
FOR THE CRUNCHY CRUMBLE
- 100g plain flour
- 25g icing sugar , plus extra for dusting
- 50g butter , cut into cubes
- 50g whole almonds , roughly chopped
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Difficulty and servings
MAKES 15
Preparation and cooking times
Prep 25 mins
Cook 22 mins
Ingredients
- 300g dried mixed fruit
- 200g apricot jam
- 25ml brandy
FOR THE PASTRY
- 200g plain flour
- 100g butter , cut into cubes
- 1 egg yolk
FOR THE CRUNCHY CRUMBLE
- 100g plain flour
- 25g icing sugar , plus extra for dusting
- 50g butter , cut into cubes
- 50g whole almonds , roughly chopped
PER PIE
266 kcalories, protein 3g, carbohydrate 38g, fat 11 g, saturated fat 6g, fibre 1g, sugar 24g, salt 0.2 g
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18 December 2011
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20 December 2011
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