Mike English//Hearst Owned

Crumble-Topped Minced Pies

Name: Crumble-Topped Minced Pies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 24
Ingredients: 175 g plain flour, plus extra to dust; 75 g icing sugar; 100 g butter, chilled and cubed; 1 medium egg yolk; Finely grated zest 1 orange, plus 1tbsp. juice; 500 g mincemeat; 75 g plain flour; 60 g butter, cubed; 4 tbsp. demerara sugar; 1/4 tsp. ground cinnamon; 2 tbsp. milk

The addition of orange zest to the pastry helps add freshness.

By The Good Housekeeping Cookery TeamPublished: 16 December 2019

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These are mince pies with a twist. Instead of the normal shortcrust topping, these deliciously zesty pies are topped with crumble instead. Mix things up this Christmas!

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

173

Ingredients

175 g
plain flour, plus extra to dust
75 g
icing sugar
100 g
butter, chilled and cubed
1
medium egg yolk
Finely grated zest 1 orange, plus 1tbsp. juice
500 g
mincemeat

For the crumble

75 g
plain flour
60 g
butter, cubed
4 Tbsp.
demerara sugar
1/4 tsp.
ground cinnamon
2 Tbsp.
milk

Directions

1. Step 1Pulse flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Alternatively rub butter into flour and sugar using your fingers. Add egg yolk, zest and juice and pulse/mix until pastry just comes together. Tip on to a surface, shape into a disc, wrap in clingfilm and chill for 30min.
2. Step 2Meanwhile, make the crumble topping. Pulse flour, butter, sugar and cinnamon in a small bowl of a food processor until it clumps together (or rub butter into the flour with your fingertips, then stir in the sugar). Chill until needed.
3. Step 3Preheat oven to 190°C (170°C fan) mark 5. Halve the pastry and working with one piece at a time (keeping other chilled), roll out on a lightly floured surface until 3mm (1/8in) thick. Stamp out 24 fluted rounds using a 7.5cm (3in) cutter, re-rolling trimmings as needed. Use rounds to line 2 x 12-hole bun tins and fill cases with the mincemeat (a scant tbsp per pie). Top each with crumble mixture and brush lightly with milk.
4. Step 4Bake for 20-22min until golden. Leave to cool in tin for a few min to set pastry, then carefully transfer to wire rack to cool. Serve just warm or at room temperature.

Get ahead

Once cool, store pies in an airtight container for up to 5 days. Alternatively, pack into a freezerproof container, interleaving each layer with baking parchment, and freeze for up to 3 months. To serve, reheat from frozen on a baking tray in an oven preheated to 180°C (160°C) mark 4 for 10-12min until warmed through.

GH Tip

If the pastry is getting too soft while you are working with it, wrap in clingfilm and return to the fridge for 5min to firm up.