Crumble top mince pies

Traditional mince pies but topped with spiced crumple. Perfectly partnered with custard.

INGREDIENTS

75g butter (cold, chopped)
110g plain flour
35g caster sugar
1tsp Bart mixed spice
1/2 tsp Bart ground cinnamon
1 pack ready rolled, sweet short crust pastry
1 jar, 411g mincemeat
CuisineBritish
SeasonWinter
IngredientsFruit
LifestyleTreat
OccasionsChristmas
CoursesCakes & Sweet Treats
Cook Time20 Minutes
Prep Time15 Minutes
Mince pies

METHOD

  1. In a bowl, rub the butter into the flour using your fingertips until you have a breadcrumb texture. Stir through the sugar, mixed spice and cinnamon then set aside in the fridge.
  2. Heat the oven to 200C/180C fan. Unroll the pastry and use a 7cm cutter to cut 24 circles. Line 2 x 12 hole tart tins with the pastry circles and fill each with 2tsp of mincemeat.
  3. Spoon a tablespoon of the crumble mix on top of each tart and press down a little. Bake for 18-20 minutes until the pastry is crisp and the tops are golden.

Note: recipe is easily halved.

Crumble top mince pies

Traditional mince pies but topped with spiced crumple. Perfectly partnered with custard.

75g butter (cold, chopped)
110g plain flour
35g caster sugar
1tsp Bart mixed spice
1/2 tsp Bart ground cinnamon
1 pack ready rolled, sweet short crust pastry
1 jar, 411g mincemeat
  1. In a bowl, rub the butter into the flour using your fingertips until you have a breadcrumb texture. Stir through the sugar, mixed spice and cinnamon then set aside in the fridge.
  2. Heat the oven to 200C/180C fan. Unroll the pastry and use a 7cm cutter to cut 24 circles. Line 2 x 12 hole tart tins with the pastry circles and fill each with 2tsp of mincemeat.
  3. Spoon a tablespoon of the crumble mix on top of each tart and press down a little. Bake for 18-20 minutes until the pastry is crisp and the tops are golden.

Note: recipe is easily halved.


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