Crumble top mince pies

Crumble top mince pies

Deliously light mince pies that will be difficult to resist.

Makes: 24

Preparation time: 30 minutes

Cooking time: 15-20 minutes

Function: Quickstart 170°C

True Fan 170°C

375 g pack dessert pastry

Plain flour for rolling

150g (5 oz) plain flour

1/2 tsp mixed spice

1/4 tsp ground cinnamon

75 g (3oz) butter, diced

25 g (1oz) golden caster sugar

1 x 411 g jar good quality mincemeat

For decoration:

Thin card

Icing sugar

Preheat the oven to 170°C using the ‘Quickstart’ function. When the oven has reached temperature select ‘true fan’ function. Sprinkle some flour on a board or work surface. Using the rolling pin, roll out the pastry, gently until it is 3-4 mm thick. Use the 7.5 mm pastry cutter to cut out as many pastry bases as you can. Re roll the remaining pastry for more pastry bases. Place each into the bun tins and press very carefully into shape. Place in the fridge whilst you make the crumble topping. Sieve the flour, mixed spice and cinnamon into the bowl. Add the butter, and then gently rub the ingredients together. Stir in the caster sugar. Spoon a small teaspoon of mincemeat into each pie, don’t be tempted to put in more or the mincemeat will leak out and make the pies stick to the bun tin. Sprinkle over the crumble topping. Place in the oven on the middle shelve and cook for 15-20 minutes. Remove the pies from the oven and cool in the tin. Dust generously with icing sugar. The pies should be ever so light and crumbly so using the pallet or round bladed knife gently lift out of the tins and arrange on a plate.

Tip: Make one large tart using  a 20cm (8 inch) loose-bottomed flan tin. Cook for 30 minutes.