Mince Pies with Streusel Topping and Orange Cream

Cooking with Paula McIntyre

Mince Pies with Streusel Topping and Orange Cream

Homemade Mincemeat 100g ice cold butter, coarsely grated 200g dark brown sugar 2 Armagh Bramley apples, peeled, cored and coarsely grated zest and juice 1 lemon zest and juice 1 orange 50ml rum or orange liqueur 150ml Port 100ml Brandy 600g dried mixed fruit – I like a mixture of dried cranberries, cherries,figs, sultanas, pear and raisins 2 teaspoons mixed spice 1 round preserved ginger, finely chopped 2 teaspoons ground cinnamon 1 teaspoon ground cloves

Place everything in a bowl and mix well with your hands to incorporate all the ingredients. Place in sterilized jam jars, seal with a lid and leave for at least 3 days before using.

Pastry 225g plain flour 110g cold butter 35g icing sugar 1 egg

Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the egg. Mix to a dough.Wrap in cling and chill for 20 minutes.

Butter 2 x 12 hole pie tins. Roll out the pastry and cut into rounds and press into the tins.

Streusel Topping 125g plain flour 110g butter 50g chopped nuts 50g Demerara sugar

Rub together until the mixture resembles crumbs. Spoon mincemeat into the bottom of the pie cases and then top with some of the streusel. (You’ll have more mincemeat than you need for this recipe but it keep in the fridge for a couple of months) Heat oven to 180°c. Place pies in the oven and bake for about 25 minutes or until golden on top. Cool for a few minutes before removing from tins.

Orange cream 250ml double cream Zest 1 orange 1 tablespoon icing sugar 1 teaspoon vanilla paste

Whip the cream to stiff peaks and fold in the orange zest, sugar and vanilla. Serve with the warm mince pies.