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!
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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
Servings: 12
Calories: 388kcal
Equipment
- Mixing bowl
- 12-hole muffin tin
Ingredients
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
Method
- 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.
Nutrition
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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