Crumble Topped Mince Pies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I'm not good at pastry. So this is the way I get around it. These freeze well. Ingredients:
225 g plain flour |
100 g butter, chilled and cubed roughly |
3 tablespoons muscovado sugar |
2 grated satsuma oranges, zest and juice |
2 tablespoons sliced almonds |
icing sugar, for dusting |
225 g mincemeat |
Directions:
1. Rub chilled butter into flour, until breadcrumb stage.
2. Stir in the sugar and satsuma zest.
3. Spoon out 4 tablespoons of the pastry mixture and set aside. Add approximately 4 tbsp of the satsuma juice to the main pastry and mix to make a fairly soft dough. Wrap in clingfilm and chill for 30 minutes.
4. Roll oute the pastry to the thickness of a £1 coin. Stamp out, using a 9cm fluted cutter - 12 circles.
5. Press into tart tins - the pastry should protrude above the tins. Spoon the mincemeat into the pastry cases, being careful not to overfill.
6. Mix in the flaked almonds with the reserved crumbly mix and over the mincemeat to cover lightly.
7. You could freeze the whole try for baking.
8. Heat the oven to 200C/fan 180/gas 6.
9. Bake frozen pies for 25 minutes, or unfrozen for 18 - 20 minutes. Pies should be golden and cooked through.
10. Cool on a wire rack and serve dusted with icing sugar.
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