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Crumble topped mince pies on a plate.
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5 from 1 vote

Easy Crumble Topped Mince Pies

Easy crumble topped mince pies are the perfect festive bake for Christmas! Sweet fruity mincemeat is encased in a shortcrust pastry shell, and topped with a buttery crumble topping!
Course Snack
Cuisine British
Prep Time 8 minutes
Cook Time 18 minutes
Total Time 26 minutes
Servings 12
Calories 280kcal
Author Beth Sachs

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Equipment

Ingredients

  • 320 g Ready Rolled Shortcrust Pastry
  • 410 g Mincemeat
  • 2 Clementines zest only
  • 50 g Dried Cranberries
  • 100 g Self Raising Flour
  • 60 g Butter cubed
  • 35 g Caster Sugar
  • 2 tablespoon Demerara Sugar

Instructions

  • Preheat the oven to 200°c (180°fan/ Gas 6).
  • To make the crumble topping rub the cubed butter into the flour. You can do this by hand or in a food processor. Stir in the caster sugar and set aside.
    100 g Self Raising Flour, 60 g Butter, 35 g Caster Sugar
  • Lay your ready-rolled sheet of shortcrust pastry onto a board and use 7.5cm cutter to stamp out 12 circles (I always use the fluted edge). You will probably need to gather up the pastry offcuts and re-roll in order to get the last couple of circles.
    320 g Ready Rolled Shortcrust Pastry
  • Place each pastry circle into a 12 hole bun tin. Lightly press down.
  • Mix the clementine zest and dried cranberries into the mincemeat and spoon into the pastry cases.
    2 Clementines, 50 g Dried Cranberries, 410 g Mincemeat
  • Top each pie with the crumble topping and sprinkle with a little demerara sugar.
    2 tablespoon Demerara Sugar
  • Bake for 15-18 minutes until golden. Leave to cool slightly before removing to a wire rack. Dust with icing sugar for a festive finish.

Notes

Top Tips:
  • Make sure the butter is fridge cold and cut into small cubes before rubbing it into the flour. This will ensure the crumble topping is as crispy as possible.
  • If you're using shop bought mincemeat, make sure it is vegetarian friendly to ensure everyone can enjoy these mince pies.
 
Variations:
  • Make them gluten free by using gluten free shortcrust pastry and gluten free flour for the crumble topping.
  • Swap the clementine zest for orange zest instead.
  • Stir some chopped nuts into the crumble topping for crunch and texture.
 
Storage:
Store - Baked mince pies can be stored in an airtight container for up to 5 days.
Reheat - Mince pies can be enjoyed at room temperature, but if you prefer them warm, place the pies back in a preheated oven for 5 minutes.
Freeze - It's best to freeze the mince pies unbaked. Place the tin of unbaked mince pies in the freezer for about an hour to firm them up. Then, transfer the pies to a labeled freezer bag and freeze for up to 3 months. The mince pies can be baked directly from their frozen state, though you may need to extend the cooking time slightly.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 280kcal | Carbohydrates: 57g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 320mg | Potassium: 56mg | Fiber: 2g | Sugar: 32g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 15mg | Iron: 1mg
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