I absolutely love mince pies, but for the life of me I cannot get the traditional way of baking them right. Last year I went for the mince/bakewell tart - which was very well received and due to be replicated this year also (see other blog post).
But then a friend (thank you David Blackhurst-Evans) shared this stonking recipe for Mince Crumble Pies with the intro of "the EASIEST and BEST EVER mince pies".
A bold statement. However; I have to agree, they are melt in the mouth. Guests of HfH last night gave them a test run, suffice to say the cake plate was soon demolished - I rest my case! It looks like I will be baking again today - I think I'm going to need a bigger batch!
Ingredients (makes 12)
225g cold unsalted butter (diced)
350g plain flour
100g golden caster sugar (or soft brown sugar)
Make the pastry by rubbing the butter into the flour (you can do this by hand or in a food processor) until you have fine breadcrumbs and the mixture just starts to cling together.
Stir in the sugar.
Place a large tablespoon of crumble into 12 holes of a deep pie/muffin tin (lightly greased). Make sure you keep come back for the toppings.
Press the mixture firmly and evenly into the base and sides with your fingers and thumbs.
Spoon in the mincemeat and sprinkle with the remaining crumble (this doesn't need to be too thick or fully covered). Lightly press the mixture down.
Chill for 10 minutes (or cover with clingfilm and chill for up to 2 days).
Bake in a pre-heated oven at 180C for approx 25 minutes until golden brown.
Allow to cool in the tin then carefully take out and transfer to wire cooling rack - they will get firmer as they cool.
Once cool sprinkle with a little icing sugar
Original recipe from Little Venice Cake Company