Crumbled top mince pies
Shortcrust pastry mincemeat pies with a twist - an extra crunchy and nutty crumble on top
Blitz 'n' blend mincemeat
- Preparation and cooking time
- Total time
- Ready in 20 minutes
- Easy
- About 1.6kg/3lb 8oz
Skip to ingredients
- 50g blanched almond
- 100g candied peel
- 1 Bramley applepeeled, cored and chopped into large chunks
- 50g stem gingerplus 2 tbsp syrup from the jar
- 50g glacé cherry
- 50g ready-to-eat dried pineapple
- 225g each of sultanas/ raisin/currants
- 140g shredded suet
- 225g light muscovado sugar
- ¼ tsp each powdered ginger/mixed spice/nutmeg
- grated zest and juice of 1 orange
- 150ml brandyor dark rum
Nutrition: per serving
- kcal81
- fat2g
- saturates1g
- carbs14g
- sugars5g
- fibre0g
- protein0g
- salt0.02glow
Method
step 1
In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy), then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit then add to the bowl.
step 2
Sprinkle the suet and sugar, salt and spices over all the chopped fruit and mix well. To mix, squelch through fingers. Pour over the ginger syrup, orange juice and zest and alcohol, then mix again. Spoon the mixture into sterilised jars and keep until needed.
