Crumble Top Mince Pies
Classic festive mince pies, with a delicious crumble topping.
Servings: 12
Equipment
- 12-hole Bun Tray
- Digital Scales
- Large Bowl
- Wooden Spoon
- Cling Film
- Round Cookie Cutter
Ingredients
For the Pastry
- 75g Caster Sugar (Superfine Sugar)
- 150g Butter or Block Margarine softened
- 250g Plain Flour (All-purpose Flour)
For the Filling
- 200g Mincemeat
- 1 small Apple
- Handful Dried Cranberries
For the Crumble Topping
- 75 g Plain Flour (All-purpose Flour)
- 50 g Butter or Block Margarine chilled & cubed
- 25 g Caster Sugar (Superfine Sugar)
- ½ Zest of an Orange optional
Metric (UK) - Cups (US)
Instructions
- Pre-heat your oven to 190°c (170°c for fan-assisted ovens, Gas Mark 5 or 375°F) and grease a 12-hole tart/cupcake tray with a little excess butter/margarine.
- First prep your mince meat - mincemeat straight from the jar is fine but adding some apple and cranberries gives your mince pies a little more flavour. Peel, core and chop your apple into 1cm cubes and mix into the mincemeat. Add a handful of cranberries also. Set aside.
- In a large bowl, cream the butter/margarine and sugar for the pastry. Mix until combined before adding the flour and mixing to form a dough (you may need to use your hands). Wrap the dough in cling film and place in the fridge to chill while you prepare your crumble topping.
- In a small bowl, add the flour, sugar and butter/margarine. Using your finger tips, mix the ingredients together until you have a breadcrumb-like mixture. Add the orange zest and stir through. Set aside.
- On a floured work surface, roll out the dough to about 0.5cm, and cut into circles with a cookie cutter that is large enough to line each hole in your tray. Gently place into your prepared tray, pressing the pastry into place.
- Fill each pastry casing with mincemeat - enough to fill generously but not come over the top edge of your pastry casing. Top the mincemeat with the crumble topping, ensuring the mincemeat is completely covered.
- Bake in your pre-heated oven for 20-30 minutes until a light golden colour on top. Allow to cool in tray for approx 15 minutes before transferring to a wire rack to cool completely.
- Dust with a little icing sugar (powdered sugar) before serving.
Notes
- For full explanations on the ingredients, as well as possible substitutions, see the Ingredients section above.
- For all my tips and advice for success with this recipe, see the Granny's Top Tips section above.
- For substitutions and hacks to make this mince pie recipe allergy and vegan friendly, see the Free-from & Vegan section below.
- Crumble Top Mince Pies are best enjoyed on the day of baking but do keep well for a few days after too. They are best stored in a not air-tight container, such a cardboard box, or a mesh food cover; these will prevent the crumble tops going soft and losing their crumbly texture.
