Makes 12 to 18 pies – depending on size of tins and how thickly you roll your pastry!
For the Pastry:
½ lb / 225g Plain Flour
5oz / 140g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand
½ level tbsp Icing Sugar
½ Level tbsp Caster Sugar
½ pinch of salt
1 Free Range Egg Yolk
2 to 3 tbsp of very cold water
1. If you are using a food processor – whizz the flour, icing sugar, caster sugar and salt for a few seconds. Add the cold butter and whizz until it resembles breadcrumbs. Add the egg yolk and whizz slowly then gradually add the water until you form a dough (you might not need all the water).
2. If making by hand – mix the flour, icing sugar, caster sugar and salt together then rub in the butter until the mix resembles breadcrumbs. Using a knife to stir, add the egg yolk and then the water until the mix forms a dough (you might not need all the water).
3. Cover or wrap the pastry and chill in fridge for 30 minutes.
For the Filling:
The Bay Tree Indulgent Mincemeat
4oz / 110g Plain Flour
2oz / 50g Butter cut into cubes, use cold butter in the food processor or room temperature if making by hand
2oz / 50g Demerara Sugar
1. Place all ingredients into a food processor and whizz until the mix resembles breadcrumbs. Or rub the butter into the flour until the mix resembles breadcrumbs and then stir in the sugar with a knife.
2. Lightly roll out the pastry and cut into circles to line the tin.
3. Place a heaped teaspoon of The Bay Tree Mincemeat in each pie.
4. Top with a teaspoon of crumble mix.
5. Bake in the oven at Gas Mark 6, 200°C fan 180°C for 20 – 25 minutes.
6. Once cooked leave in the tin for a couple of minutes then remove them and cool on a wire rack.
7. Dust icing sugar over the top before serving
