Almond Crumble Mince Pies - Bitesize
Makes around 24
Servings: 24 bitesize pies
Equipment
- mini muffin trays I used Lakeland Mini Morsel tin which has smaller holes but slightly deeper - but a standard mini muffin tin would do
Ingredients
For The Pastry
- 50 g butter
- 50 g vegetable fat
- 200 g plain flour
- 1 tsp ground cinnamon
- pinch salt
- 2-3 tbsp water to mix - or use orange juice like my grandma did!
For The Filling and Topping
- 200 g mincemeat shop-bought is fine
- 40 g ground almonds
- 60 g caster sugar
- 50 g butter
Instructions
- Set oven to gas mark 5 / 190c.
For The Pastry
- Make your shortcrust pastry in the usual way, though mix the salt and cinnamon with the flour first. Rub the fats into the flour, salt and cinnamon until have you have a breadcrumb texture. Add tablespoons of water and stir in to bring the dough together. Knead gently then flatten into a disc and wrap in plastic and leave in the fridge for 30 minutes.
- Mix the ground almonds and caster sugar in a medium sized bowl. Rub in the remaining 50g of butter until you have a breadcrumb crumble mixture. Set aside.
- There's no need to roll out the pastry, fashion little baskets of pastry by flattening little discs with your fingers and pushing into the holes in the tin.
- Spoon mincemeat into the pastry cases so they are two thirds full.
- Sprinkle over your almond crumble. Be generous.
- Bake for 20-25 minutes until the bases are cooked.
- Allow the pies to cool in tray then transfer to wire cooling rack. Naturally they are best eaten when still warm!