Ingredients
Equipment
Method
- Preheat the oven to 350F/180C/160C Fan
- Gently remove the packaging from the ready-rolled shortcrust pastry ( 1 sheet shortcrust ready-rolled pastry) and unroll it, so that it lies flat on your countertop.
- Grease your muffin tin.
- Measure the mincemeat (1 1/2 cups mincemeat) into a small bowl and add the diced marzipan (1/4 cup marzipan). Stir to combine.
Make the Crumble Topping
- Measure the flour into a medium sized bowl (3/4 cup self-raising flour)
- Add the butter (1/4 cup butter), diced to make it easier to rub in. Rub the butter into the flour until it resembles breadcrumbs.
- Stir in the caster sugar (1/4 cup caster sugar), the ground nutmeg 1/2 teaspoon nutmeg), if using, and the zest of half an orange. (1/2 orange zest)
- Put this to one side for later.
Continue Making the Pies...
- Take your pastry cutter - I used a 3 1/2 inch diameter pastry cutter. You want the pastry discs to line the cavity of your muffin tray so that it reaches the top edge. This will give you a nice, deep mince pie.
- Spoon the mincemeat into the pie cases. You want to fill the mincemeat to the top of the pastry case, but not overflowing.
- Carefully divide the crumble topping amongst the mince pies, completely covering the filling.
- Place the muffin tin in the oven and bake for 20 to 30 minutes or until they've taken on a little colour.
- Remove from the oven and set the whole muffin tray on a cooling rack for at least 5 minutes to allow the pies to cool a little. Carefully remove the pies from the muffin tray and allow to cool on the rack. (Be wary of hot mince pies as they can scald.)
Nutrition
Notes
Nutritional Information: This is computer generated and is intended to be used as a guideline only.
Storing your festive marzipan mince pies:
