Wednesday 24 December 2014

Mince Pies with Hazelnut Crumble Topping

 
 
HAPPY CHRISTMAS TO YOU ALL !


I made sweetened enriched shortcrust pastry with 300g SR flour, 75g butter, 75g lard, 50g icing sugar and 2 egg yolks, plus enough cold water to make a firm dough. This was enough for bases for 24 standard mince pies and 6 mini-tarts (9cm in diameter). Commercial mincemeat for the filling and a crumble topping made from 50g plain flour, 50g porridge oats, 40g light muscovado sugar, 50g butter and 40g chopped hazelnuts. Once assembled, bake for around 15 minutes at 200C.

2 comments:

Alicia Foodycat said...

Delicious! Merry Christmas!

Katie said...

Happy Christmas. Have a wonderful day. The mince pies look delicious, my mum made some just like this yesterday!