Custard Crumble Mince Pies
Many people serve mince pies with custard – they work together like peas and carrots. So why not put custard inside the mince pie so you can have that wonderful flavour combination whenever you eat one?
Servings 12 mince pies
Ingredients
- 1 sheet of ready made shortcrust pastry
- 200 ml ready made custard
- 400 g mincemeat
For the topping
- 40 g granulated sugar
- 25 g unsalted butter or margarine
- 50 g plain flour
Instructions
- Preheat the oven to 200C / 400F / Gas Mark 6
- Grease a 12 hole muffin tin.
- Roll out the shortcrust pastry on a work surface and cut rounds from it using a pastry cutter
- Line the bun tin with the pastry circles to form pastry cases
- Put a heaped teaspoon of custard in the bottom of each pastry case and top with a heaped teaspoon or two of mincemeat
- Put the sugar, butter and flour in a mixing bowl. Rub them together with your fingertips until it comes together like breadcrumbs
- Top each mince pie with a spoonful of crumble topping mixture
- Bake in the oven for 20 minutes until golden brown on top
- Leave to cool for a few minutes before transferring to a wire rack to cool completely – or enjoy whilst still warm!
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.