Pastry
175g Plain Flour
70g Unsalted butter (chilled and cubed)
25g Icing sugar
1 medium egg beaten
Mincemeat
250g good quality mincemeat
50g finely chopped stem ginger
50g dried cranberries
1 tbsp of brandy
Streusel topping
150g plain flour
50g caster sugar
135g unsalted butter (chilled and cubed)
50g walnuts finely chopped
Grated clementine for dusting
METHOD
- Preheat oven to 200/180 fan
- For the pastry, rub the flour and butter together to make fine breadcrumbs.
- Stir in the icing sugar and beaten egg and bring together to form a dough.
- Lightly grease a 12 hole muffin tray.
- Roll out the pastry on a lightly floured surface and cut 12 circles with a cookie cutter. Then prick the bases with a fork.
- In a clean bowl, mix all of the mincemeat ingredients together and divide equally between the pastry cases.
- In another clean bowl make the streusel topping by adding the flour, sugar and butter to make fine breadcrumbs. Stir in the chopped walnuts, then scatter the streusel topping generously over all of the mince pies.
- Bake in the centre of the oven for 25 minutes or until golden brown on top.
- Once out of the oven dust with finely grated clementine zest.