Clementine & Walnut Streusel Mince Pies
Clementine & Walnut Streusel Mince Pies

Clementine & Walnut Streusel Mince Pies

If you're not a fan of Christmas pudding or have leftover mincemeat to use up, this festive dessert is a crowd-pleaser. Serve warm with cream or ice-cream for a sweet fix.
Total Time
2 Hours
300g of plain flour
2 tbsp of icing sugar
150g of unsalted butter, cold and cubed
3 tbsp of cold water
Jar of mincemeat
Clementine & Walnut Streusel
50g of plain flour
50g of butter
50g of chopped walnuts
75g of light brown sugar
Zest of 1 clementine
Step 1

To make the pastry, combine the flour and icing sugar in a mixing bowl, add the butter and work in with your fingers until a crumb consistency is achieved.

Step 2

Add in the water and bring together to form a dough. Wrap in cling film and pop in the fridge to rest for at least an hour.

Step 3

Once the dough has rested, roll out to a 5mm thickness and cut out 9cm rounds.

Step 4

Push the rounds into the cavities of a muffin or fairy cake tin, dock with a fork and then place back into the fridge for 15 minutes to chill.

Step 5

While the pastry cases are chilling, preheat your oven to 180°C/Gas mark 4.

Step 6

For the streusel mixture, rub the flour and butter together in a mixing bowl with your fingertips until a crumb consistency is achieved before gently working in the light brown sugar and chopped walnuts and clementine zest.

Step 7

Once your pastry cases are chilled, remove them from the fridge, spoon a tablespoon of mincemeat into each and add 2 tsp of the streusel mixture on top of each mincemeat filled pastry case.

Step 8

Bake in the oven for 25-30 minutes until golden.

Step 9

Remove from oven and allow to cool until just warm.

Step 10

Dust with icing sugar and serve.

Recipe by Carr’s Flour. The full range is available to order from its online shop.

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