Wednesday, 24 December 2014

Mince Pies with Hazelnut Crumble Topping


I made sweetened enriched shortcrust pastry with 300g SR flour, 75g butter, 75g lard, 50g icing sugar and 2 egg yolks, plus enough cold water to make a firm dough. This was enough for bases for 24 standard mince pies and 6 mini-tarts (9cm in diameter). Commercial mincemeat for the filling and a crumble topping made from 50g plain flour, 50g porridge oats, 40g light muscovado sugar, 50g butter and 40g chopped hazelnuts. Once assembled, bake for around 15 minutes at 200C.


Alicia Foodycat said...

Delicious! Merry Christmas!

Katie said...

Happy Christmas. Have a wonderful day. The mince pies look delicious, my mum made some just like this yesterday!