It wouldn’t be Christmas without a mountain of deliciously fruity mince pies. But you don’t have to stick with the classic-style treat.
This recipe is a festive twist on the classic mince pies. These pen mince pies have a delicious pastry, filled with moreish mincemeat packed with flavour and topped with nutty streusel. The only drawback is stopping yourself from eating them all!
Clementine and walnut streusel mince pies
- Mixing bowl
- 12-hole muffin tin
For the pies
- 300 g plain flour (we used Carr's Plain Flour)
- 2 tbsp icing sugar
- 150 g unsalted butter cold and cubed
- 3 tbsp cold water
- 1 jar of mincemeat
For the topping:
- 50 g plain flour (we used Carr's Plain Flour)
- 50 g butter
- 50 g walnuts chopped
- 75 g light brown sugar
- Zest of 1 clementine
- To make the pastry, combine the flour and icing sugar in a mixing bowl, add the butter and work in with your fingers until a crumb consistency is achieved
- Add in the water and bring together to form a dough. Wrap in cling film and pop in the fridge to rest for at least an hour.
- Once the dough has rested, roll out to a 5mm thickness and cut out 9cm rounds with a cutter.
- Push the rounds into the cavities of a muffin or fairy cake tin, dock with a fork and then place back into the fridge for 15 minutes to chill.
- While the pastry cases are chilling, preheat your oven to 180°c.
- Once chilled, remove the cases from the fridge, spoon a tablespoon of mincemeat into each, add the clementine and walnut topping (see recipe below) and bake in the oven for 25-30 minutes until golden.
- Remove and allow to cool.
To make the clementine and walnut streusel topping:
- In a mixing bowl, rub the flour and butter together with your fingertips until a crumb consistency is achieved before gently working in the light brown sugar, chopped walnuts and clementine zest.
- Spoon 2 tsp of streusel mixture on top of each mincemeat filled pastry case and bake as directed above.
- Allow to cool until just warm, dust with icing sugar and serve.
Recipes courtesy of Carr’s
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