Crumble Topped Mince Pies
Elevate your holiday baking with these indulgent Crumble Topped Mince Pies, the perfect twist on a traditional Christmas favorite. Featuring a buttery homemade pastry base filled with rich, spiced mincemeat and finished with a sweet, golden crumble topping, these festive treats are a delightful blend of textures and flavors. Simple yet impressive, this recipe combines classic pastry techniques with a fuss-free crumble for added crunch and charm. Ready in just an hour, these mince pies are ideal for holiday gatherings or as a cozy dessert with a dusting of powdered sugar. Whether served warm or at room temperature, these bites of holiday cheer are destined to be the star of your seasonal table. Keywords: festive baking, mince pie recipe, holiday desserts, crumble topping, homemade pastry.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 200 grams plain flour
- 100 grams cold unsalted butter (cubed)
- 50 grams caster sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 300 grams mincemeat
- 75 grams plain flour (for crumble)
- 50 grams unsalted butter (softened, for crumble)
- 50 grams light brown sugar (for crumble)
Instructions
Preheat the oven to 180°C (350°F) or 160°C fan-assisted. Grease a 12-hole muffin tin or line it with paper cases.
To make the pastry, place the plain flour and cold, cubed butter into a bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the caster sugar, then add the egg yolk and mix. Gradually add the cold water, one tablespoon at a time, and knead gently until the dough comes together.
Wrap the pastry in cling film and chill in the fridge for at least 20 minutes.
While the pastry chills, make the crumble topping. Combine the plain flour, light brown sugar, and softened butter in a bowl. Use your hands to rub the ingredients together until they form clumps. Set aside.
Roll out the chilled pastry on a floured surface to a thickness of about 3mm (1/8 inch). Use a round cutter (about 8cm or 3 inches in diameter) to cut out 12 circles, re-rolling the scraps as needed.
Press the pastry circles into the prepared muffin tin, ensuring they cover the base and sides of each hole.
Place a heaped tablespoon of mincemeat into each pastry case, spreading it slightly to fill the base.
Sprinkle the crumble topping over the mincemeat, ensuring each pie is evenly covered.
Bake in the preheated oven for 18-20 minutes, or until the pastry and crumble topping are golden brown.
Remove the mince pies from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, optionally dusted with powdered sugar for a festive touch.
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 6 mg | 0% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 22.0 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
