Mince pies are one of the most delicious highlights of the lead-up to Christmas. Though they are kind of a Marmite festive food, much like Christmas pudding and Brussels sprouts, the traditionalist in us can't help but reach for one at a Christmas shindig or at the end of the day with a tipple.
Though you can go for your standard mince pie with delicious buttery pastry, why not venture out and spice up your basic recipe this year? You could add a drop of booze into your mince meat mixture (yes please) or check out the recipe below for an irresistible orange and cinnamon crumble topping.
The last thing, and arguably most important, to decide is what you would like to serve with your mince pie. If you ask us Bailey's cream is the ultimate hero, but vanilla ice cream or brandy butter are strong contenders.
Mince Pies with Orange and Cinnamon Crumble Topping
Preparation and cooking time: 20 mins
- 375g shortcrust pastry
- 250g good quality mincemeat
- 50g plain flour
- 4 tbsp demerara sugar
- 40g butter
- finely grated zest of ½ orange
- 1 tsp ground cinnamon
- Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.
- Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go. Press the disks into the holes of one or two 12 hole patty tins.
- Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.
- To make the crumble topping, rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture. Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.
- Remove from the oven and leave to cool for a few minutes before taking out of the tins. Cool on a wire rack and dust with icing sugar to serve.