This holiday recipe is a take on traditional Christmas favourite only with an indulgent layer of custard and crumble.
Mince pies with custard & crumble
|Easy to make||25 mins prep time|
|Makes 12 pies
||20 mins cook time|
- 180g of plain flour
- 125g of butter (unsalted)
- X3 tablespoons of caster sugar
- X1 large egg
- 180g – 200g mincemeat
- 120g of custard
- Heat your oven to around 180°c – 200°c, place a baking tray in the oven and leave to warm up.
- Take your 125g of butter and cut up into small pieces and place in a bowl, before sifting the flour on top and adding a pinch of salt.
- Rub the mixture together on your hands – stop when the consistency resembles breadcrumbs.
- Now stir in the x2 tablespoons of sugar.
- Take half a cup (85g) of the mixture and set it aside (forms part of the crumble topping)
- Separate the yolk and egg whites and place them into two separate bowls.
- Now beat the egg yolk with a fork before adding it to the main pastry mixture. need this together and roll into a ball.
- Sprinkle flour over a smooth work surface and the pastry, before rolling the pastry flat (5-7 mm / the thickness of an iphone)
- Now take a pastry cutter (ideally 8cm diameter) and cut / re-roll until you have 12 rounds. (Don’t have a pastry cutter? Use the base of a bottle of wine & cut around it with a knife).
- Take your 12 pastry disks and gently push them into a standard 12 cup bun tin and then add one teaspoon of custard and a small ball of mince meat on top. (Try to avoid over loading the cups with mince meat).
- Take the final tablespoon of sugar and add to the 1/2 cup of batter you previously set aside (re: point 5). Pinch this together to make crumble like clumps, before adding this on top of your mince meat.
- Place your tray in the oven for 15 mins, once cooked leave to cool.
If you are planning this dish several days in advance be sure to store them in an airtight storage container and consume within 2 days of cooking.
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