Clementine & Walnut Streusel Mince Pies

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.