Crumble Top Mince Pies
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
Grease a 24-hole small muffin tin, ¼ cup capacity.
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.
Make the crumble top by pulsing flour, butter, sugar and cinnamon in a food processor until it comes together in clumps. Refrigerate until needed.
Preheat oven to 190ºC.
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.
Leave to cool in tin before gently taking out.