Crumble Topped Mince Pies

  • Total Time

    1h 5m
    • Prep Time

      45m
    • Bake Time

      20m
  • Serves

    24


Choose a crumble topping or flaked almonds for these traditional mince pies.

Method

  1. Place the flour in a bowl and add the butter and salt. Rub the butter into the flour until it looks like fine breadcrumbs (or whiz together in a food processor).

  2. Add 2-3 tablespoons cold water and mix until the mixture comes together. Shape into a ball and wrap in cling film. Chill for 30 minutes.

  3. Preheat the oven to 190°C (fan 170°, gas mark 5). Roll out the pastry on a lightly floured surface and use a 7cm round fluted cutter to stamp out 24 pastry bases. Use to line two 12 hole bun tins.

  4. Spoon a heaped teaspoon of mincemeat into each.

  5. For the crumble topping, rub the butter into the flour until crumb like. Stir in golden caster sugar and pile on top of half of the uncooked mince pies.

  6. Bake for 17-20 minutes, until golden. Cool in the tin for 5 minutes, then transfer to a rack to cool completely.

  7. For the almond topping, sprinkle flaked almonds on top of the remaining 12 mince pies and bake for 15-20 minutes until golden. Store in an airtight container.

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