Crumble Topped Mince Pies

Step 1

Add 175g self raising flour, 110g unsalted butter and 65g caster sugar to a large bowl. Rub the butter into the flour and sugar with your finger tips until you get a breadcrumb like consistency

Step 2

Add in the zest of 1 orange and mix through gently and set aside

Step 3

Preheat the oven to 170°C (fan assisted, 190°C non fan) and spray two 12 hole shallow bun tins with oil

Step 4

Unroll the 375g ready rolled shortcrust pastry. Using a 3"/7.5cm fluted cutter, cut as many circles into the pastry as you can

Step 5

Gently lift the circles from the pastry and place them into the oiled tin

Step 6

Gather up the remaining pastry and sprinkle with a small amount of plain flour before rolling out the pastry again. Try to get it as close to the thickness of the original pastry. Cut out more circles of pastry. Repeat until all of the pastry has been used

Step 7

Once all of the pastry circles are in the tins, spoon small amounts of 350g mincemeat into each pastry case

Step 8

Finish by sprinkling the crumble topping over each pie making sure to cover the mincemeat

Step 9

Bake in the oven for 17-20 minutes until golden brown

Step 10

Remove from the tins and leave to cool completely on a wire rack