Crumble Topped Mince Pies

Total Time
40mins
Prep 20 mins
Cook 20 mins

I'm not good at pastry. So this is the way I get around it. These freeze well.

Ingredients Nutrition

Directions

  1. Rub chilled butter into flour, until breadcrumb stage.
  2. Stir in the sugar and satsuma zest.
  3. 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.
  4. Roll oute the pastry to the thickness of a £1 coin. Stamp out, using a 9cm fluted cutter - 12 circles.
  5. Press into tart tins - the pastry should protrude above the tins. Spoon the mincemeat into the pastry cases, being careful not to overfill.
  6. Mix in the flaked almonds with the reserved crumbly mix and over the mincemeat to cover lightly.
  7. You could freeze the whole try for baking.
  8. Heat the oven to 200C/fan 180/gas 6.
  9. Bake frozen pies for 25 minutes, or unfrozen for 18 - 20 minutes. Pies should be golden and cooked through.
  10. Cool on a wire rack and serve dusted with icing sugar.
Most Helpful

4 5

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!