Crumble Topped Mince Pies

These delicious Crumble Topped Mince Pies are made by topping classic mince pies with an easy homemade crumble mix. They are super simple to make (even easier than regular mince pies!) and make a lovely change to traditional mince pies.

Course Dessert, Pudding, Snack

Cuisine British

Prep Time 20

Cook Time 15

Total Time 35

Servings mince pies

Calories 259kcal

Author Eb Gargano

Equipment

Mixing bowl
Wooden spoon
Rolling pin
8cm (3¼inch) fluted circular cutter
12 hole cupcake tray (holes 6cm/2½in wide, 2cm/¾in deep)
Sieve (for dusting the mince pies with sugar)

Ingredients

Mince Pies

200 g plain flour (US – all purpose flour)
100 g butter fridge cold and cut into small cubes (plus extra for greasing)
Cold water (approximately 6 tablespoons - you may need less – see Note 1)
250 g good quality mincemeat (shop-bought is fine – I use Tesco Finest)
Icing sugar (US – confectioner’s sugar) for dusting (optional)

Crumble Topping

100 g plain flour (US – all purpose flour)
50 g butter fridge cold and cut into small cubes
50 g soft brown sugar

Metric - US Customary

Instructions

Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a 12 hole cupcake tray with a little butter.
Place the flour and the cubed butter in a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. (You can do this in a food processor, if you prefer, but I prefer to do it by hand as I think you get a better result.)
Slowly add the cold water 1 tablespoon at a time until the mixture just starts to come together. Use your hands to form the mixture into a ball, but take care not to overwork the dough.
Wrap the pastry dough in clingfilm (or similar) and place in the fridge until needed.
Next, make the crumble topping: put the flour and butter in a large bowl and rub together until the mixture resembles coarse breadcrumbs. (You can do this in a food processor, if you prefer, but I prefer to do it by hand as I think you get a better result.)
Add the 50 g soft light brown sugar and stir. (There is no need to sieve the flour or sugar, as a bit of a rough texture is what is needed for a good crumble!)
Set the crumble mixture to one side.
Take the pastry dough out of the fridge and roll it out until it is a little bigger than your cupcake tray.
Carefully cut out circles of pastry with a fluted cutter that is 8cm (3¼inches) in diameter. Place the pastry circles in the prepared cupcake tray.
Next place 2 teaspoons of mincemeat in each pastry case. (See Note 2.)
Cover the mincemeat with 1½ tablespoons of crumble. The crumble should be nicely heaped on top, but not overflowing! (See Note 2.)
Place the mince pies in your pre-heated oven and cook for 15-18 minutes until golden brown on top and cooked through.
Leave the mince pies to cool in the tin for 10 minutes, then turn them out onto a cooling rack.
(OPTIONAL) Dust the mince pies with a little icing sugar (US – confectioner’s sugar).
Serve the mince pies warm or cold, on their own or with custard / cream / ice-cream.

Notes

Add a tablespoon at a time, and stir it in thoroughly before adding another tablespoon. Stop adding water as soon as the dough just starts coming together. You are aiming for a dough that only just all sticks together. You do not want your dough to be wet and sloppy!
Please note - a teaspoon and a tablespoon here refer to a standard UK teaspoon (5ml / ⅙floz) and a standard tablespoon (15ml / ½floz). It is important you stick to these measures to obtain optimum results.
Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition