Mini mincemeat crumble pies

Red grapes add moistness to these mince pies with a quirky crumble topping

  • Prep:1 hrs
    Including making the pastry and 1 hr in the oven
  • More effort

Nutrition per serving

  • kcal 96
  • fat 4g
  • saturates 2g
  • carbs 12g
  • sugars 1g
  • fibre 1g
  • protein 1g
  • salt 0.09g


  • 140g ready-washed luxury mixed fruits (cut any cherries into quarters)
  • 50g seedless red grapes, chopped small
  • 25g chopped almonds
  • finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 tbsp orange juice
  • 1 tsp ground mixed spice
  • 3 tbsp brandy
  • 85g butter, chilled and cut into cubes
  • 175g plain flour, plus extra for dusting
  • 1 tbsp light muscovado sugar
  • finely grated zest of 1 small orange
  • knob of cold butter
  • 25g plain flour
  • 1 tbsp light muscovado sugar
  • 1 tbsp almonds, finely chopped


  1. Make the mincemeat by mixing all the ingredients together in a large bowl. Set aside for 30 minutes so the fruit absorbs some of the liquid. Make the pastry in a large bowl or food processor by blending the butter into the flour until the mixture resembles breadcrumbs. Stir in the sugar and orange zest and then 2 tbsp water. Bring the mixture together with your hands, adding a few more drops of water if it feels a little dry. Preheat the oven to fan 160C/ conventional 180C/gas 4.

  2. Roll out half the pastry (keep the other half wrapped in the fridge) on a lightly floured surface. You want the pastry to be very thin, so it is crisp when cooked. Cut out 12 circles of pastry with a plain 6cm cutter (you will need to re-roll the pastry a couple of times) and use to line a 12-hole, non-stick mini muffin tin. It is quite a soft pastry, so any little gaps that form as you are lining the holes can easily be patched up. Chill while you make the topping.

  3. In a small bowl, make the crumble topping by rubbing the butter into the flour until the mixture looks like breadcrumbs. Stir in the sugar and almonds. With a teaspoon, fill each pastry case with mincemeat, gently pressing it down to leave room for the topping. Sprinkle the topping over each pie, place the tin on a baking tray and bake for 20 minutes.

  4. Leave the pies to cool in the tin before taking them out carefully. They are fragile when hot, so use a small knife to help lift them out. Unless you have two mini muffin tins, repeat the process with the second batch of pastry, filling and topping. Eat the mini mince pies warm or cold, lightly dusted with icing sugar.

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