bohemianwanderer – These fig and hazelnut crumble mince pies offer a modern twist on a festive classic. The recipe makes 12 pies and suits home bakers of all skill levels. Preparation takes 10 minutes, chilling takes 30 minutes, and cooking requires about 50 minutes plus cooling time. Start by preparing the pastry, which forms the base of each pie. You need butter, icing sugar, plain flour, and egg yolks.
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Place the butter, icing sugar, and flour into a food processor. Blitz until the mixture resembles fine breadcrumbs. You can also rub the butter into the flour by hand. Stop blending once the texture looks sandy and even. Add the egg yolks and pulse gently until the dough starts forming. Avoid overworking the dough to keep the pastry tender. Shape the dough into a flat disc about two centimeters thick. This shape helps the dough chill evenly and roll smoothly later. Wrap the pastry tightly in clingfilm. Chill it in the refrigerator for at least 30 minutes.
You can prepare it up to three days in advance. While the pastry rests, prepare the filling. Combine chopped dried figs, mincemeat, and brandy in a large bowl. Mix thoroughly to distribute flavors evenly. When ready to bake, preheat the oven to 190C conventional or 170C fan. Remove the pastry from the fridge. Let it soften slightly for 15 minutes before rolling. Lightly flour your work surface to prevent sticking. Roll the pastry to two or three millimeters thick. Cut out twelve discs using a ten-centimeter cutter. Re-roll scraps carefully if needed. Grease a muffin tin lightly with flour. Press each disc into the tin, shaping it neatly into corners. Trim excess pastry and reserve all offcuts for the crumble topping.
Crumble Topping, Baking Instructions, and Serving Tips
The crumble topping adds texture and nutty depth to the pies. Add chopped hazelnuts, oats, brown sugar, and butter to the reserved pastry offcuts. Use your hands to mix everything into a chunky crumble. Do not overmix, as uneven pieces add character. Spoon the fig mincemeat filling evenly into each pastry case. Fill them generously but avoid overflowing. Scatter the crumble topping evenly over each pie. Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes until golden.
The pastry should look crisp and fully cooked. Remove the tin from the oven carefully. Let the pies cool in the tin for ten minutes. Use a small knife to loosen each pie gently. Transfer them to a wire rack to cool completely. These pies taste excellent warm or at room temperature. Dust generously with icing sugar before serving.
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Pair them with brandy butter or clotted cream for richness. The hazelnuts complement the fig sweetness and spiced mincemeat. Store the pies in an airtight container once fully cooled. They will keep fresh for up to two weeks. This makes them ideal for festive planning or gifting. These pies balance tradition with modern flavor. They suit holiday gatherings or quiet winter evenings.
