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Crumble Top Mince Pies

MAKES: 24

TOTAL TIME: 45 MINUTES

  • 175 g plain flour, plus extra to dust

  • 65 g icing sugar

  • 100 g unsalted butter, chilled and cubed

  • 1 egg yolk

  • Zest of 1 orange, finely grated

  • 1 Tbsp orange juice

  • 840 g fruit mince


For the Crumble

  • 75 g plain flour

  • 60 g unsalted butter, cubed

  • 50 g demerara sugar

  • ¼ tsp ground cinnamon

  • Pinch of salt

  1. Grease a 24-hole small muffin tin, ¼ cup capacity.

  2. Blitz flour, icing sugar and butter in a food processor until it resembles fine breadcrumbs. Add egg yolk, orange zest and juice and pulse again to bring the pastry together. Turn out onto a floured surface and lightly knead. Shape into a disc, wrap in clingflim and refrigerate for 30 minutes.

  3. Make the crumble top by pulsing flour, butter, sugar and cinnamon in a food processor until it comes together in clumps. Refrigerate until needed.

  4. Preheat oven to 190ºC.

  5. Cut pastry in half and work with one piece at a time while the other piece stays in the fridge. Roll pastry out on a lightly floured surface until it is about 3 mm thick. Using a 7 ½ cm cutter, cut out rounds and line the tins with pastry. Fill cases with fruit mince and then top each with the crumble mixture. Bake for 20 minutes or until golden.

  6. Leave to cool in tin before gently taking out.

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