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 :)

Makes 12 


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


  1. Heat oven to 180C/fan 160C/gas 4
  2. Mix the butter, flour and ground almonds in a food processor until the butter has disappeared. 
  3. 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. 
  4. Turn out on to a surface, press together and shape into a disc, kneading to bring together. 
  5. Chill for 30 mins.
  6. 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.
  7. For the topping, combine the crumble ingredients in a small bowl, then sprinkle a little over the top of each mince pie. 
  8. Bake on the middle shelf of the oven for about 25 mins until the pastry is cooked and golden brown. 
  9. Cool in the tins for 5 mins, then serve with brandy butter or crème fraîche.

Thanks for reading,