Crumble Topped Mince Pies

Ingredients

• 225 g plain flour
• 100 g butter, chilled and cubed roughly
• 3 tablespoons muscovado sugar
• 2 grated satsuma oranges, zest and juice
• 2 tablespoons sliced almonds
• icing sugar, for dusting
• 225 g mincemeat

Directions

1. 1

   Rub chilled butter into flour, until breadcrumb stage.

2. 2

   Stir in the sugar and satsuma zest.

3. 3

   Spoon out 4 tablespoons of the pastry mixture and set aside. Add approximately 4 tbsp of the satsuma juice to the main pastry and mix to make a fairly soft dough. Wrap in clingfilm and chill for 30 minutes.

4. 4

   Roll oute the pastry to the thickness of a £1 coin. Stamp out, using a 9cm fluted cutter - 12 circles.

5. 5

   Press into tart tins - the pastry should protrude above the tins. Spoon the mincemeat into the pastry cases, being careful not to overfill.

6. 6

   Mix in the flaked almonds with the reserved crumbly mix and over the mincemeat to cover lightly.

7. 7

   You could freeze the whole try for baking.

8. 8

   Heat the oven to 200C/fan 180/gas 6.

9. 9

   Bake frozen pies for 25 minutes, or unfrozen for 18 - 20 minutes. Pies should be golden and cooked through.

10. 10

    Cool on a wire rack and serve dusted with icing sugar.