Waddesdon Mince Pies

Mark

Makes 20 pies

Prep Time: 1 hour

Cooking time: 25 min

Ingredients

Mincemeat

  • You’ll need about 900g of home made mincemeat

Sweet Crust Pastry

  • 260g Plain Flour
  • 150g Unsalted Butter
  • 35g Caster Sugar
  • 1 Egg Yolk
  • 45ml Cold Water
  • Pinch of Salt

Streusel Topping

  • 75g Flaked Almonds
  • 75g Light Brown Sugar
  • 35g Plain Flour
  • 35g Melted Unsalted Butter
  • 10g Ground Cinnamon

Crumble Topping

  • 85g Plain Flour
  • 55g Softened Unsalted Butter
  • 55g Demerara Sugar
  • 30g Jumbo Oats

Method

Sweet Crust Pastry

  1. Mix the butter, flour, sugar and salt until it resembles breadcrumbs. Then combine the egg yolk and water and add to the dry mix.
  2. Mix together to form a pastry. Then leave to chill.

Toppings

  1. Make the toppings separately by mixing all the ingredients in each base.
  2. Fold the mixes together then store until needed.

To Assemble

  1. Oil or butter two muffin trays.
  2. Roll out the pastry to 5mm thickness on a floured surface.
  3. Cut out discs of approx. 2–3 inches depending on the size of your muffin tray. Press into the tray.
  4. Spoon the mincemeat up to ¾ of the pie height. Then top with the streusel and crumble toppings.
  5. Bake at 170°C for 25 minutes until golden.
  6. Remove from the oven and leave to cool.