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!