Custard and crumble mince pies
This might just be the ultimate mince pie recipe, combining the stickiness of dried fruit and pre-bought mincemeat with the best bits of a crumble. Try using filo instead of puff pastry for a lighter version.
Ingredients
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125g
unsalted butter, cut into cubes
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250g
plain flour, plus extra for rolling
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1/4 tsp
salt
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3 tbsp
golden caster sugar
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25g
flaked almonds, roughly chopped
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1
large free-range egg, yolk only
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1
clementine, zested plus 1 tbsp juice
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100ml
readymade custard
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350g
mincemeat
Directions
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In a bowl, rub the butter into the plain flour until it resembles breadcrumbs. Stir in the salt and two-thirds of the golden caster sugar, and transfer 75g of the mixture into a separate bowl with the remaining sugar and flaked almonds. Mix well and set aside. This is your crumble topping.
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Add the egg yolk to the breadcrumbs and stir in the clementine zest and juice. Using your hands, bring the mixture together into a ball and knead until smooth.
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Sprinkle some flour over your work surface and rolling pin and roll out to a thickness of one £1 coin. Stamp the pastry with an 8cm cutter, re-rolling the trimmings to make 12 rounds.
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Carefully press the pastry into each hole of a deep muffin tin to line. Spoon a dollop of custard into each pastry case and divide the mincemeat equally between all 12 pies.
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Top each pie with a small clump of the almond crumble and bake in a preheated oven at 180C for 22-24 minutes until the mincemeat is bubbling and the bottoms are cooked. Leave to cool before lifting out of the tin. Eat within three days.
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