My Deep Filled Almond Crumble Mince Pies
Yesterday evening I decided to make some mince pies in practice for a class I am teaching in a few weeks. This recipe is an amalgamation of something I saw over on the BBC Goodfood site. I would love to say they taste lovely but I am on a diet and couldn't taste them, which for me was like torture as I love mince pies, they are my favourite. Least the smell last night in our apartment was amazing :)
200g very cold butter, cubed
400g plain flour, plus extra for dusting
100g ground almonds
100g golden caster sugar
zest 2 oranges
2-3tbsp of milk
400g of good mincemeat
For the crumble topping
25g ground almonds
25g flaked almonds
pinch ground cinnamon
25g unsalted butter, melted
25g soft light brown sugar
- Heat oven to 180C/fan 160C/gas 4
- Mix the butter, flour and ground almonds in a food processor until the butter has disappeared.
- Add in the sugar and the orange zest. Add the milk a tbsp at a time and keep blitzing until a rough dough comes together.
- Turn out on to a surface, press together and shape into a disc, kneading to bring together.
- Chill for 30 mins.
- Roll out the dough to about 5mm thick between two sheets of greaseproof. Using an 8cm cutter, stamp out 12 circles and use to line the holes of a 12-hole muffin tin.
- For the topping, combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie.
- Bake on the middle shelf of the oven for about 25 mins until the pastry is cooked and golden brown.
- Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.
Thanks for reading,