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!

Walnut-Clementine-Mince-Pies Body
(© Carr’s)
Walnut-Clementine-Mince-Pies Body
Print Recipe
Nutrition Facts
Clementine and walnut streusel mince pies
Amount Per Serving
Calories 388 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 36mg12%
Sodium 226mg10%
Potassium 62mg2%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 31g34%
Protein 5g10%
Vitamin A 417IU8%
Vitamin C 0.1mg0%
Calcium 18mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Clementine and walnut streusel mince pies

A festive twist on the classic mince pie
Prep Time15 minutes
Cook Time30 minutes
Course: Party food, Tea-time
Cuisine: British
Servings: 12
Calories: 388kcal


  • 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.


Calories: 388kcal | Carbohydrates: 56g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 226mg | Potassium: 62mg | Fiber: 2g | Sugar: 31g | Vitamin A: 417IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 2mg

Recipes courtesy of Carr’s 

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