Crumble Topped Mince Pies

Once the base is set and pale golden remove from the oven and spread the mincemeat. Combine the crumble ingredients in a small bowl then sprinkle a little over the top of each mince pie.


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With a teaspoon fill each pastry.

Crumble topped mince pies. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Mix in water a tablespoon at a time just until the mixture. Press into the holes of the tart tins over the baking paper.

Place butter sugar flour and oats into a medium sized bowl and rub together between your fingers until you have pea sized lumps. Rich all butter pastry packed with a delicious mix of plump vine fruits Napoleon glace cherries festive spices and citrus peel. Leave to cool in the tin for 10 mins before transferring to.

Line two 8-hole muffin tins with the pastry discs then fill each pastry shell with 1 heaped tsp mincemeat and spread out to smooth. Combine the crumble ingredients in a small bowl then sprinkle a little over the top of each mince pie. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked.

Bake for 15 minutes until golden and crunchy. Make the crumble topping. Stamp out 24 3 to 3 12 inch rounds with a sharp round cutter.

In a small bowl make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Bake on the middle shelf of the oven for about 20 mins until the pastry is cooked and golden brown. Combine the crumble ingredients in a small bowl then sprinkle a little over the top of each mince pie.

Infused with Cognac French brandy and port for a deeper flavour topped with an all butter crumble. Bake for 15 minutes. Cool in the tins for 5 mins thenserve with brandy butter or crème fraîche.

Bake for 25 mins from room temperature or 30 mins from frozen until the pies are golden risen and the pastry feels firm at the sides. Stir in the golden caster sugar to make a crumble then put just over half the mixture into the base of the tin smoothing with the back of a spoon. Reroll any trimmings as necessary.

All butter pastry with a mincemeat filling containing Cognac brandy and port topped with an all butter crumble. Roll the chilled pastry out to 14 inch thickness. In a bowl mix together 12 cup of cold butter with 1 12 cups flour and the salt with a fork until the mixture is very crumbly.

Place a heaped TBS of mincemeat into each case and scatter some crumble over the tops. Stir in the sugar and almonds.


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