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Clementine Streusel Topped Mince Pies

I love the different textures you get from these little pies, it also makes a fab large pie. I always remember years ago my sister-in-law would host Christmas and we'd all take something along, this would be one of the dishes I'd take.  
300g plain flour
180g chilled cubed butter
1 tbsp caster sugar
2 tbsp demerara sugar
Pinch of salt
*Jar of homemade or shop mincemeat
zest  of 2 clementines
1 egg yolk
Very cold water

Preheat the oven 200˚c

In a food processor blitz together 200g of flour,130g butter,caster sugar & salt together till crumbly, add the egg yolk, next add a little cold water (or the juice of the clementines) a little at a time, as soon as the pastry forms a  bring ball stop adding the liquid.

Turn out onto some clingfilm form into a disc and chill for an hour.
Now to make the streusel topping pour the remaining flour and butter into a bowl, along with the demerara sugar and clementine zest, rub together with your fingers until you have a crumble constancy.

Roll the pastry to the depth of a £1 coin. Cut out circles (with a large cutter) and gently press into mince pie tins add spoonfuls of mincemeat sprinkle over the streusel topping ensuring to completely cover the mincemeat.

Bake in the preheated oven for 15-20 mins, dust with icing sugar x