Orange And Cinnamon Crumble Topping Mince pies….

Orange And Cinnamon Crumble Topping Mince pies….

Preparation time – 20 mins

Makes approximately 12


  • 375g shortcrust pastry
  • 250g good quality mincemeat
  • 50g plain flour
  • 4 tbsp demerara sugar
  • 40g butter
  • finely grated zest of ½ orange
  • 1 tsp ground cinnamon


  • One or two 12 hole patty tins.


  1. Pre-heat the oven to 200ºC/fan 180ºC fan oven/gas 6.
  2. Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go.
  3. Press the disks into the holes of one or two 12 hole patty tins.
  4. Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.

To make the crumble topping:

  1. Rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture.
  2. Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.
  3. Remove from the oven and leave to cool for a few minutes before taking out of the tins.
  4. Cool on a wire rack and dust with icing sugar to serve.


  • For those who aren’t lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling, and make as above with the crumble topping.

Recipe and photo credit by- Leisure



Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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    6th December 2011 / 3:31 pm

    Mmm these sound gorgeous! I might make some, half with apple and half with mincemeat 🙂 Thanks for the recipe xx

  2. Clairejustine
    7th December 2011 / 10:22 am

    @nicsnotebook.comThanks for the comment 🙂

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