Recipe: Delicious Almond Crumble Mince Pies

Almond Crumble Mince Pies.

Almond Crumble Mince Pies You can have Almond Crumble Mince Pies using 12 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Almond Crumble Mince Pies

  1. Prepare 300 g of plain flour.
  2. You need 175 g of butter (usually pastry is half fat to flour but I use extra for added buttery crispness).
  3. Prepare 2 tbsp of caster sugar.
  4. You need 1/2 tsp of ground cinnamon.
  5. You need 1 of egg yolk.
  6. Prepare of Last-minute Christmas mincemeat https://cookpad.com/uk/recipes/480570-last-minute-christmas-mincemeat?ref=recipe.
  7. Prepare of For the streusel topping:.
  8. Prepare 100 g of plain flour.
  9. You need 60 g of butter, at room temperature.
  10. You need 50 g of demerara sugar.
  11. Prepare 1/4 tsp of ground cinnamon.
  12. It's 50 g of flaked almonds.

Almond Crumble Mince Pies step by 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..
  2. Add the sugar and egg yolk, and about 2 tbsp water. Pulse until the dough starts to form..
  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..
  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..
  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..
  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..
  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..

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