You can make an all-butter pastry for these mince pies, if you wish, but you’ll get lighter results if you use some lard or white vegetable shortening.
- 500g buttery apple and hazelnut mincemeat
- Icing sugar for dusting
For the pastry
- 350g plain flour, plus extra to dust
- 1 tbsp icing sugar
- ½ tsp salt
- 90g chilled butter, cut into pieces
- 90g chilled lard or white vegetable shortening, cut into pieces
- Butter for greasing
For the streusel topping
- 50g plain flour
- 30g butter, at room temperature
- 25g demerara sugar
- ¼ tsp ground cinnamon
- 25g lightly toasted hazelnuts, chopped
- 1. For the pastry, sift the flour, icing sugar and salt into a food processor or mixing bowl, add the butter and lard/vegetable shortening, then work it together until the mixture looks like fine breadcrumbs. Put in a bowl, then stir in 3-4 tbsp cold water with a round-bladed knife until the mixture comes together. Turn out onto a lightly floured surface and knead briefly until smooth. Divide into 2 equal pieces.
- 2. Roll each piece of pastry out on a lightly floured surface and cut out 24 x 7cm rounds using a fluted cutter, re-kneading and rolling the trimmings. Lightly grease 2 x 12-hole patty tins with butter and line with the pastry discs. Spoon 1 tbsp mincemeat into each case. Chill for 20 minutes.
- 3. For the streusel topping, sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little nuggets. Stir in the hazelnuts.
- 4. Preheat the oven to 190°C/fan170°C/gas 5. Spoon 1 heaped tsp streusel mix over each pie, then bake for 25 minutes until golden. Carefully remove to a rack. Leave for 3-4 minutes, dust with icing sugar and serve warm or cold. ›
Per mince pie: 200kcals, 9.8g fat (4.3g saturated),
1.9g protein, 27.9g carbs, 14.3g sugar, 0.2g salt
Freeze the unbaked pies in trays for at least 4 hours or overnight. Transfer to plastic boxes, layered with baking paper between, for up to 3 months. To cook, bake from frozen but for a few minutes longer.
A light but sweet Loire Valley golden dessert wine is just the thing – Coteaux du Layon or Bonnezeaux, for example.