Mince pies with hazelnut streusel topping
- December 2010
- Makes 24
- Takes 45 minutes to make, 25 minutes to cook, plus chilling
This recipe puts a unique spin on traditional mince pies with a crunchy hazelnut streusel topping.
- 9.8g (4.3g saturated)
- 27.9g (14.3g sugar)
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.
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.
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