Mince Pies with a Spiced Orange Crumble topping

Full Recipe in Details

  • Cooking Level: Easy

  • Category: Any time of day!

  • Prep Time: 30 minutes

  • Cooking Time: 15 minutes

  • Servings: Makes about 24

  • 225gm plain flour, plus extra for rolling

  • 50gm ground almonds

  • 50gm caster sugar

  • 125gm unsalted butter, chilled and diced

  • 1 scant teaspoon of Vanilla Bean paste

  • 1 egg yolk

  • 800gm fresh mincemeat

  • Spiced Orange Crumble Topping

  • 75gm plain flour

  • 6tbsp demerara sugar

  • 60gm unsalted butter

  • 1 orange zested

  • 1 tsp mixed spice

  • For the pastry, put the flour, almonds, caster sugar, butter and vanilla paste in a food processor and whizz to form crumbs.

  • Add the egg yolk and 1 tbsp cold water. Pulse until it comes together to a dough, adding a drop more water if necessary.

  • Turn onto a worktop and gently knead until smooth. Wrap in cling film and chill for about half an hour.

  • Before you wash the food processor, make the crumble topping by briefly pulsing together the flour, demerara sugar, butter, orange zest and mixed spice to a chunky crumble mixture. Set aside.

  • Preheat the oven to 200C gas mark 6. Roll out the chilled pastry to the thickness of a £1 coin on a lightly floured surface and cut out 24 rounds using an 8-9cm pastry cutter.

  • Press the rounds into the holes of 2 x 12 hole bun tins and lightly pinch the edges with your fingers for a fluted effect.

  • Divide the mincemeat between the cases (about 1 tbs in each) and scatter the crumble over the tops.

  • Bake for about 15 minutes until golden and crunchy.

  • Leave to cool slightly in the tin for a few minutes before transferring to a wire rack. Once cooled dust with icing sugar.