Cinnamon Streusel Mince Pies
I have a bit of an obsession with streusel toppings on things - if I see a cake or pastry with that sweet, crumbly topping in a bakery I'm almost certain to order it whether I like the rest of the flavours or not. These mince pies are made with a standard sweetcrust pastry case then sprinkled with a cinnamon-rich, buttery crumb on top. Perfection!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
for the Stresel
- 65 g Plain Flour
- 65 g Butter
- 50 g Soft Light Brown Sugar
- 1 tsp Cinnamon
for the Pastry
- 225 g Plain Flour
- 150 g Butter, softened
- 75 g Caster Sugar
- 1 medium Free-Range Egg
for the Filling
- 400 g Good Quality Mincemeat Good Quality Mincemeat (Homemade or from a Jar)
- 1 Lemon, zested
- 1 Orange, zested
Pre-heat the oven to 180°C
Make the Streusel Topping: Mix together the flour, sugar, butter and cinnamon using a fork or food processor until you have a fine crumb. Don't use your hands too much or it'll come together like a pastry. Put in the fridge to stay cool until needed.
Make the Pastry: Rub the flour, sugar, butter and egg together until you have a sandy texture, then add a splash of water to bring it together as a dough. Wrap in cling film and put into the fridge to chill and firm up.
Meanwhile, mix the mincemeat together with the zest of the orange and lemons, adding a splash of the juice if you want to loosen the mixture at all.
When it's chilled, remove the pastry from the fridge and roll out to about 3-4mm in thickness. Cut out rounds using a pastry cutter that are a little larger than the holes on your cupcake pan. Press each round into the pan, then add in a decent amount of the mincemeat filling (about three-quarters of the way up the side).
Sprinkle a generous amount of the streusel topping on the top of each pie, in place of a pastry lid, allowing a little space at the edges for the filling to show through.
Put into the oven and bake for 20-25 minutes, until the pastry is just starting to colour and is cooked through.
Remove and allow to cool, before enjoying at your leisure.