Speedy crumble mince pies

Mark Sargeant's mince pies are finished off with a festive chestnut crumble. For more festive inspiration, see our best Christmas recipes
By Mark Sargeant
Speedy crumble mince pies
  • Rating:
  • Serves: 12
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the mince pies

  • butter, for greasing
  • 400 g all butter shortcrust pastry
  • 560 g jar of mincemeat
  • handful dried cranberries
  • handful nibbed pistachio nuts
  • 50 ml amaretto (almond liqueur)

For the crumble topping

  • 50 g cooked, peeled chestnuts, or vacuum-packed
  • 100 g plain flour
  • pinch ground cinnamon
  • 45 g unsalted butter, diced
  • 75 g demerara sugar

Tips and Suggestions

Any leftover mincemeat will keep in a sterilised jam jar for a couple of weeks


1. Preheat the oven to 180C/160C fan/gas 4. Lightly butter a 12-hole tartlet tin.

2. Thinly roll out the pastry on a floured surface to about the thickness of a £1 coin. Using a fluted pastry cutter, stamp out 12 circles, large enough to fill the base and sides of the prepared tartlet tin. Press gently into each hole and pierce with a fork.

3. Bake the empty pastry tartlets for about 5 minutes, until just starting to colour. Leave to cool. Turn the oven down to 170C/150C fan/gas 3.

4. Tip the mincemeat into a bowl, add all the other ingredients and stir to mix. Fill the cases with the mincemeat mixture.

5. Put all the crumble topping ingredients into a mixing bowl and rub together until the mixture resembles breadcrumbs. Sprinkle over the mince pies and bake for about 10 minutes until golden. Serve warm or at room temperature.

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