Crumble Topped Mince Pies

 

We love mince pies in this house!  Every year I like to make my traditional ones and I am always keen to try a new version!  

 

In  my opinion you can never have too many mince pies!

 

This version is one I found on the Waitrose recipe page.  I miss shopping at Waitrose . . .  I shopped there all the time when we lived down South.  

 

We do have a beautiful big new one in Chester now, but it is all the way to the other side of Chester and so we have never been.

 

These tasty little tarts are absolutely packed with flavour.  They have a lovely crisp pastry base  . . . I used my homemade brandied mincemeat . 

 

But you can use any kind of mincemeat that you have to hand.  All the jarred ones work well. Just pick your favourite kind!

 

The crumble topping has lots of flavour in it from mixed spice. Mixed spice is a type of baking spice here in the UK. A combination of the warm baking spices. 

 

You can easily make your own. Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

 

They are beautiful served warm from the oven. You can enjoy them with a hot drink of herbal tea, or regular tea.  

 

 I love to enjoy them with a glass of cold milk. A small scoop of icecream is also nice on a warm one of these.

 

That buttery crumble topping is very moreish. I doubled the quantities because I thought we would enjoy even more of it.

 

I was right, we did.  We really, really did.

 

They look almost lacy with the crumbles on top and a light dusting of icing sugar.  A dusting of icing sugar always dresses most things up.

 

Especially at Christmas time.

 

I couldn't resist getting out my cupcake pedestal  to show them off  . . .

  

And my super big silver dragees that I got at M&S  . . .  kind of like jewelry . . .  coz these mince pies are all dressed up to go to the Christmas ball . . .

 

They were very, very, VERY nice, if I don't say so myself.  And yes  . . .  I know I just did.  😉 

But who can blame me. I like to call a spade a spade, and these are phenomenal! Yummy!

 

*Crumble Topped Mince Pies*

Makes 2 dozen 

 
 

A festive favourite with a light crunchy spiced orange flavoured crumble on top! 

For the pies

225g plain flour, plus extra for rolling (1 1/2 cups plus 2 TBS)

50g ground almonds (9 1/2 TBS) (almond meal)

50g caster sugar (1/4 cup)
125g unsalted butter, diced (1/2 cup)

1 vanilla pod, seeds scraped out

1 large free range egg yolk

1 TBS water

800g prepared mincemeat (about 1 3/4 pound, or 28 ounces) 

For the crumble topping

75g plain flour (1/2 cup plus 1 tsp)

6 TBS demerara sugar (turbinado)

60g unsalted butter, cut into bits(1/4 cup)

the grated zest of one orange

1 tsp mixed spice (see recipe in side bar)

(I like to double the topping) 

You will also need

Icing sugar to dust

 

Measure the flour, almonds, sugar, butter and vanilla seeds into the bowl of a food processor.  Blitz to make crumbs.  Add the egg yolk, and 1 TBS of cold water  Pulse until it starts to clump together, adding a drop more water if need be.  Tip onto  lightly floured worktop and knead lightly until smooth.  Press into a flat disc, cover with cling film and refrigerate for about half an hour.

Without washing the food processor add the flour, sugar, butter,  orange zest and mixed spice.  Pulse until until you get a chunky crumble.

Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready two 12 hole tart tins.  Place a small strip of baking paper into each hole of the tin to make removal of the tarts easy.

Roll the chilled pastry out  to 1/4 inch thickness. Stamp out 24 ( 3 to 3 1/2 inch) rounds with a sharp round cutter.  Reroll any trimmings as necessary.  Press into the holes of the tart tins over the baking paper. Place a heaped TBS of mincemeat into each case and scatter some crumble over the tops.  Bake for 15 minutes, until golden and crunchy.

Let cool in the tins for about 5 minutes before lifting out to a wire rack to cool.  Once cooled, dust with icing sugar.

 

These are really very nice . . . I don't think they will quite replace my good old fashioned plain jane mince tarts as my favourites, but then again, I am somewhat of a traditionalist! 

Yield: 2 dozen

Author: Marie Rayner

Crumble Topped Mince Pies

Prep time: 15 MinCook time: 15 MinInactive time: 30 MinTotal time: 1 Hour

A festive favourite with a light crunchy spiced orange flavoured crumble on top!

Ingredients

For the Pies:

• 225g plain flour, plus extra for rolling (1 1/2 cups plus 2 TBS)
• 50g ground almonds (9 1/2 TBS) (almond meal)
• 50g caster sugar (1/4 cup)
• 125g unsalted butter, diced (1/2 cup)
• 1 vanilla pod, seeds scraped out
• 1 large free range egg yolk
• 1 TBS water
• 800g prepared mincemeat (about 1 3/4 pound, or 28 ounces)

For the Crumble Topping:

• 75g plain flour (1/2 cup plus 1 tsp)
• 6 TBS demerara sugar (turbinado)
• 60g unsalted butter, cut into bits(1/4 cup)
• the grated zest of one orange
• 1 tsp mixed spice (see recipe notes) (I like to double the topping)

You will also need:

• Icing Sugar to dust

Instructions

1. Measure the flour, almonds, sugar, butter and vanilla seeds into the bowl of a food processor. Blitz to make crumbs. Add the egg yolk, and 1 TBS of cold water.
2. Pulse until it starts to clump together, adding a drop more water if need be.
3. Tip onto lightly floured worktop and knead lightly until smooth. Press into a flat disc, cover with cling film and refrigerate for about half an hour.
4. Without washing the food processor add the flour, sugar, butter, orange zest and mixed spice. Pulse until until you get a chunky crumble.
5. Preheat the oven to 200*C/400*F/ gas mark 6. Have ready two 12 hole tart tins. Place a small strip of baking paper into each hole of the tin to make removal of the tarts easy.
6. Roll the chilled pastry out to 1/4 inch thickness. Stamp out 24 ( 3 to 3 1/2 inch) rounds with a sharp round cutter. Reroll any trimmings as necessary.
7. Press into the holes of the tart tins over the baking paper. Place a heaped TBS of mincemeat into each case and scatter some crumble over the tops. Bake for 15 minutes, until golden and crunchy.
8. Let cool in the tins for about 5 minutes before lifting out to a wire rack to cool. Once cooled, dust with icing sugar.

Notes

Make Your Own Mixed Spice:

You can easily make your own mixed spice: Combine 1 TBS ground cinnamon, 1 tsp each of ground coriander and nutmeg, 1/2 tsp of ground ginger, 1/4 tsp each of ground cloves and all spice. Mix well and store in an airtight container out of the light for up to 6 months.

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