Mini mincemeat crumble pies

Mini mincemeat crumble pies

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(2 ratings)

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Cooking time

Prep: 50 mins - 1 hr Including making the pastry and 1 hr in the oven

Skill level

Moderately easy

Servings

Makes 24 pies

Red grapes add moistness to these mince pies with a quirky crumble topping

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per pie

kcalories
96
protein
1g
carbs
12g
fat
4g
saturates
2g
fibre
1g
sugar
1g
salt
0.09g

Ingredients

For the mincemeat

  • 140g ready-washed luxury mixed fruits (cut any cherries into quarters)
  • 50g seedless red grapes, chopped small
  • 25g chopped almonds
  • finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tsp ground mixed spice
  • 3 tbsp brandy

For the pastry

  • 85g butter, chilled and cut into cubes
  • 175g plain flour, plus extra for dusting
  • 1 tbsp light muscovado sugar
  • finely grated zest of 1 small orange

For the crumble topping

  • knob of cold butter
  • 25g plain flour
  • 1 tbsp light muscovado sugar
  • 1 tbsp almonds, finely chopped

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Method

  1. Make the mincemeat by mixing all the ingredients together in a large bowl. Set aside for 30 minutes so the fruit absorbs some of the liquid. Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to fan 160C/ conventional 180C/gas 4.
  2. Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick mini muffin tin. It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up. Chill while you make the topping.
  3. In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes.
  4. Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two mini muffin tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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law8123's picture

Just wondering at what stage u can freeze them and do u leave them to defrost before re heating through? Think these will be great to make ahead and store in the freezer ready for any Xmas visitors!

kathrynyoung's picture

IN REPLY TO THE FRUIT QUESTION I WOULD HAVE THOUGHT THE LUXERY FRUIT IS DRIED AND THE RED GRAPES ARE FRESH, ALSO YOU COULD USE A JAR OF MINCEMEAT AND PIMP IT UP WITH FRESH FRIUTS

tornface's picture

This is probably a stupid question, but is the fruit fresh or dried?

gervais's picture
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Made these for the past 3 Christmases and whilst they are fiddly they freeze and cook beautifully. Will make them again this year.

therobynem's picture
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made these mince pies last year for our annual christmas party and they were delicious! Looking forward to making a whole lot more for family and friends this year!

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