This recipe is so simple.
Mince pies often take a long time to make with all the rolling and cutting out when there is so much to do at Christmas, that its sometimes far
quicker to make one large pie and then cut it into pieces.
the good news is that you get more mincemeat this way too!
To make 16 slices For the pastry.
You will need:
- 6 oz, 175 g, , plain white flour
- 4 oz, 110 g, icing sugar, sifted
- 4 oz, 110 g, butter, taken straight from the fridge
- a little cold water for mixing
- If you don’t want to make your own pastry, buy, 500g (1lb) sweet shortcrust pastry
For the filling you will need.
- 1lb 2 oz, about 500 g, rum brandy Mincemeat, (2 small jars)
For the topping You will need
- 3 oz, 75 g, butter
- 3 oz, 75 g, self-raising white flour
- 1 and a half oz, 40 g, semolina
- 1 and a half oz, 40 g, caster sugar
Pre-heat your oven to gas mark 6, 400 F, 200 C, 180 Fan
To make the pastry.
Sift the flour and icing sugar into a mixing bowl and rub in the butter until
the mixture resembles coarse breadcrumbs.
Add several tablespoons of cold water, and mix to a firm dough.
If you prefer, this pastry can be made in a food processor.
Roll out the pastry into a rectangle that’s slightly larger than the tin,
then carefully transfer your pastry in to it, pressing it well into the sides
Using a small pointed knife pushed flat up against the outside of the tin, trim the top of the pastry so that its level with the top edges of the tin.
Now spoon in the mincemeat and spread evenly over the pastry base.
To make the topping.
Pour the flour, semolina and caster sugar into a mixing bowl.
Melt the butter, either in a small saucepan on a gentle heat, stirring with
a wooden spoon until it melts and starts to sizzle slightly, or in your microwave
on a medium setting, checking it regularly and stirring when it begins to melt.
allow it to cool slightly, then pour onto the dry ingredients and mix together
to form a dough.
If you have time, chill the dough now for 30 minutes, as this
will make it easier to grate.
Grate the dough using a coarse grater standing on a large plate and spread it evenly over the mincemeat.
Bake in your pre-heated oven for about 20 to 25 mins or until golden brown.
When it has gone cold, slice the streusel while its still in the tin, lift
it out with a spatula or fish slice, and store in an airtight container.
Serve it warm with brandy butter or cream.