Jo Pratt's Quick Mince Pies with Orange and Cinnamon Crumble Topping
Over a year ago
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Ingredients
- 375g (13oz) ready-rolled shortcrust pastry
- 250g (9oz) mincemeat
- 50g (1oz) plain flour
- 4 tbsp Demerara sugar
- 40g (1½oz) butter
- Finely grated zest of ½ an orange
- 1 tsp ground cinnamon
Accompaniment
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Description
Flavoured with cinnamon and orange, these pies taste very festive
Method
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1
Preheat the oven to 200C/180C fan/ gas 6.
Unroll the pastry and cut out 14-16 discs using a 7.5-9cm (3-3½in) pastry cutter. Press the discs into the holes of a 12-hole patty tin.
Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.
To make the crumble topping, rub together the flour, Demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture.
Scatter over the top of the mincemeat and place in the oven for 12-15 minutes or until the mince pies are golden and the tops are crisp.
Remove from the oven and leave to cool for a few minutes before taking out of the tins. Cool on a wire rack and dust with icing sugar to serve.
Chef's Tips
For those who aren't lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling, and make as above with the crumble topping.
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