Orange crumble mince pies
- 275g plain flour, plus extra for dusting
- 140g butter, diced
- Pinch grated nutmeg
- 1 egg yolk
- 1tbsp demerara sugar
- Grated zest ½ orange
- 411g jar luxury mincemeat
- 15g flaked almonds
- 1tbsp icing sugar
Preheat the oven to 200C/180C Fan/Gas 6.
Put the flour and butter in a food processor and whizz to fine crumbs. Set 75g of this crumble mixture aside.
Add the nutmeg, egg yolk and 3tbsp water to the remaining mixture and pulse slowly until the pastry comes together. Wrap in clingfilm and chill for 30 mins.
Meanwhile, stir the demerara and orange zest into the reserved crumble.
Roll out the pastry thinly on a surface lightly dusted with flour. Stamp out 18 x 10cm diameter circles and use to line two bun tins. Divide the mincemeat between the pastry bases. Stir the almonds into the crumble and sprinkle 1tsp of this over each pie.
Bake for 15-18 mins until pale golden. Serve dusted with icing sugar.