Thursday, 15 December 2016
Cranberry & Coconut Crumble Mince Pies - Bakemas Day 15
Christmas is all about the mince pies! Okay, It’s about other stuff to but a large part of it is the mince pies right? In any case it’s definitely not Christmas without them. I started kind of early this year and was going on about them in November so I’ve had a lot of mince pie eating practice this year. As last year’s gingerbread topped mince pies were so delicious, I haven’t had a chance to make them yet this year but I need to get on that soon, I figured another recipe variation was in order. Because I’m not quite all mince pied out yet, although I’m not sure that’s ever happened to me!
You know at the end of the mincemeat jar it’s a lot more syrupy? Well that’s kind of how this started. I was at the end of the jar of mincemeat and there was pretty much no fruit down there, I was basically spooning what would you call it...juice? into the pastry cases. Long story short I ended up adding cranberry and it’s safe to say it was a good idea.
I actually made and shot crumble topped mince pies a few years ago before bakemas was even a thing, but they never made their way onto the blog. Well I finally got back round to it and once again the coconut just fell into my bake, I’m not sure how that happened! Now I can’t decide which I like more these, the gingerbread topped ones or the classic plain ones. Cue me making all three!
You will need
150g/5¼ oz mincemeat (about a 3rd of a jar)
40g/1.5 oz dried cranberries (3 heaped tbsp)
200-250g short crust pastry
For the crumble
60g/2 oz plain flour
30g/1oz desiccated coconut
¼oz/10g/1 tbsp demerara sugar
Preheat the oven to 190C/375F/Gas 5
First make the crumble by rubbing the butter and flour together with your fingertips until it resembles breadcrumbs, stir in the coconut and sugar and set aside.
Mix your mincemeat and cranberries together and set aside.
Roll out your pastry, cut into circles and press into a muffin/bun tin, spoon in a heaped teasoon of the mincemeat mixture and top with the crumble.
Bake in the oven for 15-20 minutes.