German Streusel (or a giant mince pie!)
Arguably Germans are some of the best in the world when it comes to Christmas - think German markets, mulled wine, snow, stollen and now this... the ULTIMATE mince pie!
Why have a little mince pie when you can have a massive one, am I right? But no, on a serious note, when catering for a crowd you really can't beat bulk baking and this recipe takes away all the faff without losing any of the flavour. If you're really pushed for time, or you really can't be bothered, you could always use ready-made shortcrust pastry to make this recipe even simpler.
German Streusel (or a giant mince pie!)
Serves 24
For the pastry:
250g plain flour
130g butter, cubed
1 lemon, zest only
pinch salt
3 tbsp icing sugar
2 egg yolks
For the filling:
700g mincemeat
100g plain flour
50g ground almonds
50g caster sugar
135g cold unsalted butter, cubed
25g dried cranberries
25g flaked almonds
Icing sugar, to dust
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, sandwich between two large sheets of clingfilm and set aside in the fridge 30 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out the pastry on a floured surface and use to line the base and sides of a 20cm x 27cm rectangular, loose-bottomed, fluted tart tin – you may not need all the pastry.
Prick the base with a fork and fill with baking paper and beans. Blind bake for 10 minutes, then remove the paper and beans and return to the oven for 5 minutes.
Spread the mincemeat over the pastry base. In a bowl, mix plain flour, ground almonds and caster sugar. Rub in the butter, until like crumbs. Stir in dried cranberries and flaked almonds. Scatter over the mincemeat. Bake for 25-30 minutes, until golden. Cool and dust with icing sugar then cut into squares to serve.
Why have a little mince pie when you can have a massive one, am I right? But no, on a serious note, when catering for a crowd you really can't beat bulk baking and this recipe takes away all the faff without losing any of the flavour. If you're really pushed for time, or you really can't be bothered, you could always use ready-made shortcrust pastry to make this recipe even simpler.
German Streusel (or a giant mince pie!)
Serves 24For the pastry:
250g plain flour
130g butter, cubed
1 lemon, zest only
pinch salt
3 tbsp icing sugar
2 egg yolks
For the filling:
700g mincemeat
100g plain flour
50g ground almonds
50g caster sugar
135g cold unsalted butter, cubed
25g dried cranberries
25g flaked almonds
Icing sugar, to dust
For the pastry, place the flour and butter in a food processor and process until you have coarse crumbs. Add salt, sugar and lemon zest and process until combined. Add egg yolk then enough cold water (about 1 tablespoon) to form a dough. Transfer the dough to a floured bench, knead lightly, sandwich between two large sheets of clingfilm and set aside in the fridge 30 minutes.
Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out the pastry on a floured surface and use to line the base and sides of a 20cm x 27cm rectangular, loose-bottomed, fluted tart tin – you may not need all the pastry.
Prick the base with a fork and fill with baking paper and beans. Blind bake for 10 minutes, then remove the paper and beans and return to the oven for 5 minutes.
Spread the mincemeat over the pastry base. In a bowl, mix plain flour, ground almonds and caster sugar. Rub in the butter, until like crumbs. Stir in dried cranberries and flaked almonds. Scatter over the mincemeat. Bake for 25-30 minutes, until golden. Cool and dust with icing sugar then cut into squares to serve.
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