Recipe by Sherrie-pie
For your Christmas table. From Lakeland. This looks easier than rolling out seperate pies. The streusel topping can be made two weeks in advance and frozen.
Top Review by Sydney Mike
Made this according to the recipe & WE HAVE A WINNER HERE! I really enjoyed making this dessert, from the ease of preparation to the great taste! This recipe is definitely a keeper, & I plan on making this several times during the winter holidays (might even add another fruit to the mincemeat, like apricot or pear, or . . .) Thanks so much for sharing! [Tagged, made & reviewed in Zaar Chef Alphabet Soup Game]
- 175 g plain white flour
- 1 1⁄2 tablespoons icing sugar, sifted
- 100 g butter
- cold water
- 500 g mincemeat
- 75 g white self raising flour
- 40 g semolina
- 40 g caster sugar
- 75 g butter
Directions See How It's Made
- Preheat your oven to 200C/400F/Gas 6. You will need a 12" x 9" (30 x 23 cm) tin.
- Measure the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough. (You can use your processor.).
- Roll out the pastry to a rectangle slightly larger than the tin, the line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.
- For the topping:.
- Put the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. Chill for 30 minutes, as this will make it easier to grate.
- Grate the dough using a coarse grater and spread evenly over the mincemeat. Bake in a pre-heated oven for 20 - 25 minutes until golden brown.
- Cut into 16 evenly sized slices and serve warm with cream or brandy butter.