Prep 20 mins
Cook 20 mins
I'm not good at pastry. So this is the way I get around it. These freeze well.
- 225 g plain flour
- 100 g butter, chilled and cubed roughly
- 44.37 ml muscovado sugar
- 2 grated satsuma oranges, zest and juice
- 29.58 ml sliced almonds
- icing sugar, for dusting
- 225 g mincemeat
- Rub chilled butter into flour, until breadcrumb stage.
- Stir in the sugar and satsuma zest.
- Spoon out 4 tablespoons of the pastry mixture and set aside. Add approximately 4 tbsp of the satsuma juice to the main pastry and mix to make a fairly soft dough. Wrap in clingfilm and chill for 30 minutes.
- Roll oute the pastry to the thickness of a £1 coin. Stamp out, using a 9cm fluted cutter - 12 circles.
- Press into tart tins - the pastry should protrude above the tins. Spoon the mincemeat into the pastry cases, being careful not to overfill.
- Mix in the flaked almonds with the reserved crumbly mix and over the mincemeat to cover lightly.
- You could freeze the whole try for baking.
- Heat the oven to 200C/fan 180/gas 6.
- Bake frozen pies for 25 minutes, or unfrozen for 18 - 20 minutes. Pies should be golden and cooked through.
- Cool on a wire rack and serve dusted with icing sugar.
Instead of making individual small pies, I made one large one using a frozen pie shell, since I had a couple in the freezer. If this is the recipe that appeared in BBC Good Food, which I suspect it is, I would suggest adding a bit of extra plain flour to the crumble mixture. I made it as written and it had the consistency of soup, not crumble, hence the four star rating. I added a couple of tablespoons of flour to the mixture and it was fine afterwards. Overall, a lovely recipe!