Orange And Almond Crumble Christmas Mince Pies
Delicious little pies that combine an orange short crust pastry base with mincemeat filling and an almond crumble topping. Serve these warm with whipped cream or brandy butter. This recipe can be made in to one large pie - but i still prefer the dainty individual mini pies! I have two mincemeat recipes posted that can be used in these pies, if you are unable to source good quality commercial mincemeat locally. Recipe #257241 or recipe #184762. Don't forget to leave a couple out for father christmas on christmas eve!!
Steps
Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs.
Stir in the sugar and orange zest and then 2 tbsp water.
Bring the mixture together with your hands , adding a few more drops of water if it feels a little dry.
Preheat the oven to 180c / 375f / gas 4.
Roll out half the pastry on a lightly floured surface.
You want the pastry to be very thin , so it is crisp when cooked.
Cut out 12 circles of pastry with a plain 6cm cutter and use to line a 12-hole , non-stick cup cake or mini muffin tin.
Chill while you make the topping.
In a small bowl , make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs.
Stir in the sugar and almonds.
With a teaspoon , fill each pastry case with mincemeat , gently pressing it down to leave room for the topping.
Sprinkle the topping over each pie , place the tin on a baking tray and bake for 20 minutes or until the topping is .
Ingredients
butter, plain flour, light brown sugar, orange, zest of, mincemeat, almonds, icing sugar