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.
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
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.
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.
Once the dough has rested, roll out to a 5mm thickness and cut out 9cm rounds.
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.
While the pastry cases are chilling, preheat your oven to 180°C/Gas mark 4.
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.
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.
Bake in the oven for 25-30 minutes until golden.
Remove from oven and allow to cool until just warm.
Dust with icing sugar and serve.
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