Crumble Topped Mince Pies are a new twist on an essential Christmas bake! These mince pies are my favourite and even easier than traditional recipes. Once you've made them, you'll make them year after year.
Add 175g self raising flour, 110g unsalted butter and 65g caster sugar to a large bowl. Rub the butter into the flour and sugar with your finger tips until you get a breadcrumb like consistency
Add in the zest of 1 orange and mix through gently and set aside
Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil
Unroll the 375g ready rolled shortcrust pastry. Using a 3"/7.5cm fluted cutter, cut as many circles into the pastry as you can
Gently lift the circles from the pastry and place them into the oiled tin
Gather up the remaining pastry and sprinkle with a small amount of plain flour before rolling out the pastry again. Try to get it as close to the thickness of the original pastry. Cut out more circles of pastry. Repeat until all of the pastry has been used
Once all of the pastry circles are in the tins, divide 350g mincemeat into each pastry case
Finish by sprinkling the crumble topping over each pie making sure to cover the mincemeat
Bake in the oven for 17-20 minutes until golden brown
Remove from the tins and leave to cool completely on a wire rack
Keep the pies in an airtight container for up to 4 days. Mince pies can be frozen for up to three months.
This recipe makes 23-24 mince pies depending on how the pastry is rolled.
Nutritional information is given as a guide only and may vary.
Crumble Topped Mince Pies https://www.curlyscooking.co.uk/crumble-topped-mince-pies/