Orange and Almond Crumble Christmas Mince Pies
Capture the festive spirit with these delectable Orange and Almond Crumble Christmas Mince Pies, a modern twist on a classic holiday treat. Featuring a buttery, orange-zest-infused pastry base, these pies are filled with rich, spiced mincemeat and topped with a nutty almond crumble for a delightful crunch. Perfectly balanced with bright citrus notes and the earthy sweetness of ground and flaked almonds, this recipe offers a unique take on traditional mince pies. Ready in just an hour, these golden, crumbly delights are sure to impress as a centerpiece for your holiday dessert spread. Serve them warm with a dusting of powdered sugar for an extra festive flourish, or pair with a dollop of cream for ultimate indulgence.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold and cubed)
- 50 g Powdered sugar
- 1 whole Orange zest
- 2 tbsp Cold water
- 300 g Mincemeat filling
- 50 g Ground almonds
- 50 g Granulated sugar
- 20 g Flaked almonds
- 50 g Unsalted butter (softened)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 12-hole muffin tin.
In a large mixing bowl, sift the all-purpose flour and powdered sugar together. Add the orange zest and cold, cubed butter.
Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.
Gradually add cold water, one tablespoon at a time, and knead gently until the dough comes together. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.
While the dough chills, prepare the crumble topping by combining ground almonds, granulated sugar, flaked almonds, and softened butter in a bowl. Mix until it forms a crumbly texture. Set aside.
Roll out the chilled dough on a lightly floured surface to a thickness of about 3mm.
Using a round cutter slightly larger than the holes in your muffin tin, cut out 12 circles of pastry. Press each circle gently into the muffin tin holes.
Spoon a generous tablespoon of mincemeat filling into each pastry case.
Top each filled pie with the almond crumble, ensuring the mincemeat is mostly covered.
Bake in the preheated oven for 18-20 minutes, or until the crumble topping is golden and the pastry is cooked through.
Remove the tin from the oven and allow the pies to cool slightly before transferring them to a wire rack.
Serve warm or at room temperature. Optionally, dust with powdered sugar before serving for a festive touch.
Nutrition Facts
Calories |
3740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 93.2 g | 466% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 62 mg | 3% | |
| Total Carbohydrate | 502.0 g | 183% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 252.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 323 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1264 mg | 27% | |
*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.
