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.