Crumble-topped mince pies

Crumble-topped mince pies

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(8 ratings)

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Cooking time

Prep: 25 mins Cook: 20 mins Plus chilling

Skill level

Moderately easy

Servings

Makes 16

Gluten and egg-free diets are catered for with these crunchy mince pies. The perfect addition to a cup of tea or glass of mulled wine

Nutrition and extra info

Additional info

  • Gluten-free
  • Egg-free
Nutrition info

Nutrition per serving

kcalories
175
protein
1g
carbs
2g
fat
21g
saturates
10g
fibre
5g
sugar
11g
salt
0.01g

Ingredients

  • 125g unsalted butter, chilled and diced
  • 200g gluten-free flour (we used Doves Farm), plus a little extra for rolling
  • 1 tbsp icing sugar
  • grated zest 1 orange
  • 200g gluten-free mincemeat (we used Sainsbury's luxury mincemeat)

For the crumble topping

  • 25g ground almonds
  • 25g flaked almonds
  • pinch ground cinnamon
  • 25g unsalted butter, melted
  • 25g soft light brown sugar

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Method

  1. To make the pastry, rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the icing sugar and orange zest. Spoon in 4 tbsp water, mixing with a knife until the dough starts to come together. Knead lightly, flatten into a disc, wrap in cling film and chill for at least 30 mins.
  2. Heat oven to 180C/fan 160C/gas 4. On a lightly floured work surface, roll the pastry out to a 2-3mm thickness. Using a 9-10cm fluted cutter, stamp out discs from the pastry. Re-roll any trimmings and stamp out more discs until the pastry is used up. Line two 8-hole muffin tins with the pastry discs, then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Can be frozen, uncooked, in trays for up to 1 month.
  3. Combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Recipe from Good Food magazine, December 2007

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Comments

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sweet_lfa's picture

This is a delicious recipe and easy to make. However, there is a typo in the nutritional info - I think it should read 22g of carbs (if only there were only 2g per serving!). Thanks for a great recipe, will definitely be making these again!

paindorfwolf's picture

Great gluten-free pastry. Did the pastry as an experiment but made apple pies - turned out really well. Now looking forward to Christmas for the mince pies.

isadoradumpling's picture

I know I can buy vegetarian mincemeat now bit I always make my own and have many good recipes. I make these late summer and nearer Xmas the maturity seems to allow these to be enjoyed by carnivores too. I no longer bother with 2 types.

belturbet's picture

Has anybody receipe for home made gluten free mince meat for mince pies? Also mince meat that would be suitable for Coeliac. I would really appreciate if somebody could help me.

gervais's picture
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I am making the pastry today for a friend who follows a gluten free diet. I will then make them on Friday, I have not done gluten free pastry before so I am interested to taste them, will write again.

samwhyte's picture
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I can't speak for the gluten free pastry as I used regular flour, but the crumble topping is great. Crispy and tasty. Will definitely make again.

lelalu's picture
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If you subsitute 1oz/25g of the plain flour for self-raising flour the pastry is better

sharron's picture
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These are fantastic! Tried these for the first time after being diagnsed with a wheat allergy, along with a batch of 'normal' ones for everyone else. Had to fight my way to the wheat free ones as everyone thought they were the best!

gillknapp's picture

Absolutely delicious! Best mince pies I have ever had. These mince pies are a real winner if you need to be Gluten or not. Gill

womanlypanther's picture
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Pastry says crisp & crunchy for several days. Fantastic served warm with a dollop of creme fraiche on the top. One is not enough! Much better than regular mince pies & easier to make because you don't have to fiddle around cutting out pastry lids!

sambatchelor's picture
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Made these last year and will do so again this year, everyone loved them. Really tasty with the crumble topping as not too heavy. Great with some whipped cream with a touh of cointreau.

roanna_477's picture
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I made these on christmas morning to take to work and they were lovely, everyone really enjoyed them especially with clotted cream!

littlemermaid's picture
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unbelieveably easy and how fabulous to find a pastry recipe which can be easily adapted for other pies. Great and thank you

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