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Clementine & Walnut Streusel Mince Pies

12 Makes

Base pastry recipe:

300g Carr’s plain flour
2 tbsp icing sugar
150g unsalted butter, cold and cubed
3 tbsp cold water
Jar of mincemeat
  1. To make the pastry, combine the flour and icing sugar in mixing bowl, add the butter and work in with your fingers until a crumb consistency is achieved.
  2. Add in the water and bring together to form a dough. Wrap in cling film and pop in the fridge to rest for at least an hour.
  3. Once the dough has rested, roll out to a 5mm thickness and cut out 9cm rounds.
  4. Push the rounds into the cavities of a muffin or fairy cake tin, dock with a fork and then place back into the fridge for 15 minutes to chill.
  5. While the pastry cases are chilling, preheat your oven to 180°C.
  6. Once chilled, remove the cases from the fridge, spoon a tablespoon of mincemeat into each, add the clementine & walnut topping (see below) and bake in the oven for 25-30 minutes until golden.
  7. Remove and allow to cool.
  8. Dust with icing sugar and serve.


Clementine & Walnut Streusel Topping:

50g Carr’s plain flour

50g butter

50g chopped walnuts

75g light brown sugar

Zest of 1 clementine


  1. In a mixing bowl, rub the flour and butter together with your fingertips until a crumb consistency is achieved before gently working in the light brown sugar and chopped walnuts and clementine zest.
  2. Spoon 2 tsp of streusel mixture on top of each mincemeat filled pastry case and bake as directed above.
  3. Allow to cool until just warm, dust with icing sugar and serve.

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