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!
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 . . .
The crumble topping has lots of flavour in it from mixed spice (see my recipe to make your own in my sidebar) and orange zest . . .
They are beautiful served warm from the oven . . . with a hot drink of herbal tea . . . or even a glass of milk . . .
That buttery crumble topping is very moreish. I doubled the quantities because I thought we would enjoy even more of it, and I was right, we did.
They look almost lacy with the crumbles on top and a light dusting of icing sugar . . .
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. 😉
*Crumble Topped Mince Pies*
Makes 2 dozen 125g unsalted butter, diced (1/2 cup)
1 TBS water
800g prepared mincemeat (about 1 3/4 pound, or 28 ounces) 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.
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! Bon Appetit!
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