These are mince pies with a twist. Instead of the normal shortcrust topping, these deliciously zesty pies are topped with crumble instead. Mix things up this Christmas!
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- 175 g plain flour, plus extra to dust
- 75 g icing sugar
- 100 g butter, chilled and cubed
- 1 medium egg yolk
- Finely grated zest 1 orange, plus 1tbsp. juice
- 500 g mincemeat
For the crumble
- 75 g plain flour
- 60 g butter, cubed
- 4 Tbsp. demerara sugar
- 1/4 tsp. ground cinnamon
- 2 Tbsp. milk
- Step 1Pulse flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Alternatively rub butter into flour and sugar using your fingers. Add egg yolk, zest and juice and pulse/mix until pastry just comes together. Tip on to a surface, shape into a disc, wrap in clingfilm and chill for 30min.
- Step 2Meanwhile, make the crumble topping. Pulse flour, butter, sugar and cinnamon in a small bowl of a food processor until it clumps together (or rub butter into the flour with your fingertips, then stir in the sugar). Chill until needed.
- Step 3Preheat oven to 190°C (170°C fan) mark 5. Halve the pastry and working with one piece at a time (keeping other chilled), roll out on a lightly floured surface until 3mm (1/8in) thick. Stamp out 24 fluted rounds using a 7.5cm (3in) cutter, re-rolling trimmings as needed. Use rounds to line 2 x 12-hole bun tins and fill cases with the mincemeat (a scant tbsp per pie). Top each with crumble mixture and brush lightly with milk.
- Step 4Bake for 20-22min until golden. Leave to cool in tin for a few min to set pastry, then carefully transfer to wire rack to cool. Serve just warm or at room temperature.
Get ahead
Once cool, store pies in an airtight container for up to 5 days. Alternatively, pack into a freezerproof container, interleaving each layer with baking parchment, and freeze for up to 3 months. To serve, reheat from frozen on a baking tray in an oven preheated to 180°C (160°C) mark 4 for 10-12min until warmed through.
GH Tip
If the pastry is getting too soft while you are working with it, wrap in clingfilm and return to the fridge for 5min to firm up.
Per serving
- Calories: 173
- Protein: 1g
- Total fat: 7g
- Saturates: 4g
- Carbs: 26g
- Total sugars: 18g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
