Basic ingredients for mince pies with crumble topping
Crumble Topping: 150g plain flour
85g golden caster sugar
85g butter chilled, cubed Icing Sugar to serve
How to make mince pies with crumble topping
Preheat the oven to 170 degrees F. Make a circle of the pastry, large enough to cover each muffin tin.
Mix the mincemeat with the tangerine. Each pastry case should contain approximately 2 tablespoons of mincemeat.
Make the crumble: Use a food processor to add flour, salt,t, and butter. Pulse until it resembles breadcrumbs. Alternately, you can add flour, salt, and butter to a bowl. Use your fingertips to mix the butter until it resembles breadcrumbs.
Sprinkle the crumble mixture on top of each pie. Now You can freeze them for up to three months if you wrap the entire tin with clingfilm. Bake for 15-18 minutes in the oven, or 22-25 minutes if frozen, until the bread is golden brown and fully cooked.
Sprinkle generously with icing sugar, and serve hot or cold. Maybe with Bailey’s thickened cream, which is my favorite way to eat a mince pie.