Crumble Top Mince Pies
Just like mince pies, only better! A rich crumble tops off these festive favourites. For a smaller quantity the recipe can simply be halved.
How long will it take?
45 minutes
What’s the serving size?
Makes 24
What do I need?
- 175g plain flour, plus extra to dust
- 65g icing sugar
- 100g unsalted butter, chilled and cubed
- 1 egg yolk
- Zest of 1 orange, finely grated
- 1 tbsp orange juice
- 2x 420g jars of Range Tasmania Festive Fruit Mince
For the Crumble
- 75g plain flour
- 60g unsalted butter, cubed
- 50g demerara sugar
- ¼ tsp ground cinnamon
- Pinch of salt
How do I make it?
- Grease 24-hole small muffin tins, ¼ cup capacity.
- Blitz flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg yolk, orange zest and juice and pulse again to bring the pastry together. Turn out onto a floured surface and lightly knead. Shape into a disc, wrap in clingflim and refrigerate for 30 minutes.
- Make the crumble top by pulsing flour, butter, sugar and cinnamon in a food processor until it comes together in clumps. Refrigerate until needed.
- Preheat oven to 190C. Cut pastry in half and work with one piece at a time while the other piece stays in the fridge. Roll pastry out on a lightly floured surface until it is about 3mm thick. Using a 7.5-centimetre cutter, cut out rounds and line the tins with pastry. Fill cases with festive fruit mix and then top each with the crumble mixture. Bake for 20 minutes or until golden. Leave to cool in tin before gently taking out.
