Almond Crumble Mince Pies

Name: How to cook Almond Crumble Mince Pies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 24 servings
Cuisine: Us

Introduce

Chef :

Joanne

Almond Crumble Mince Pies

These mince pies are slightly more complicated than usual but because they have a crumble topping are actually easier to construct. The combination of sweet crisp pastry, rum soaked mincemeat (see separate recipe) and buttery, almondy topping is really special.

Ingredient

Food ration :

Makes 24 servings

Cooking time :

25 minutes

100 g

plain flour

175 g

butter (usually pastry is half fat to flour but I use extra for added buttery crispness)

2 tbsp

caster sugar

1/4 tsp

ground cinnamon

egg yolk

60 g

butter, at room temperature

50 g

demerara sugar

50 g

flaked almonds

Cooking instructions

* Step 1

Put the flour, butter and cinnamon in a food processor and gradually pulse until you have a mixture the texture of fine breadcrumbs. You can also do this by hand using your finger tips to rub the butter into the flour.

* Step 2

Add the sugar and egg yolk, and about 2 tbsp water. Pulse until the dough starts to form.

* Step 3

When the pastry looks like this, tip it out onto a floured surface and use your hands to gently bring together into a ball. Flatten, wrap in plastic wrap and chill in the fridge for at least 20 minutes.

* Step 4

For the streusel topping, place the flour, butter, sugar and cinnamon in a food processor and pulse to fine breadcrumbs. Stir in the flaked almonds.

* Step 5

Pre-heat the oven to 180°C/Gas 4. Roll out the chilled pastry and cut out circles of dough big enough to line bun tins, there was enough pastry to make 24, but I had one deep set of tins and one shallow set.

* Step 6

Half fill the shells with mincemeat, then sprinkle the streusel mixture over to cover. Sprinkle a few slivered almonds on the top of each and then bake in the oven for about 20 to 25 minutes until golden.

* Step 7

Allow to sit in the tins for about 5 to 10 minutes, then transfer to a wire tray. Serve warm, dusted with icing sugar and topped with a spoonful of brandy cream.