ORANGE CRUMBLE MINCE PIES

SERVES: 24 PREP: 35 MINS, PLUS CHILLING, STANDING AND COOLING COOK: 15 MINS

225g (8oz) plain flour, plus extra for rolling 50g (2oz) ground almonds 50g (2oz) caster sugar 125g (4½oz) unsalted butter, chilled and diced Vanilla seeds scraped from a pod 1 egg yolk 800g (1lb 7oz) mincemeat For the orange crumble: 75g (3oz) plain flour 6 tbsp demerara sugar 60g (2½oz) unsalted butter 1 orange, zest 1 tsp mixed spice Icing sugar, for dusting 1. For the pastry, put the flour, almonds, caster sugar, butter and vanilla seeds in a food processor and whizz to form crumbs. Add the egg yolk and 1 tbsp cold water. Pulse until it forms a dough, adding a drop more water if needed. Turn onto your worktop and gently knead until smooth. Wrap in clingfilm and chill for about 30 mins. 2. To make the crumble topping briefly pulse together the flour, demerara sugar, butter, orange zest and mixed spice to a chunky crumble mixture, then set aside. 3. Preheat the oven to 200°C/400°F/ Gas Mark 6. Roll out the chilled pastry to the thickness of a £1 coin on a lightly floured surface and cut out 24 rounds using an 8-9cm pastry cutter. Press the rounds into the holes of 2 x 12-hole bun tins and lightly pinch the edges with your fingers for a fluted effect. 4. Divide the mincemeat between the cases and scatter the crumble over the top. Bake for 15 mins, or until golden and crunchy. 5. Once cooled, dust with icing sugar to serve. Per serving: 240 cals, 9g fat (5g sat fat), 24g sugar www.waitrose.com/christmas