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​Mince Pie Scrunchies

Mincemeat scrunchies are a fun twist on the classic Christmas treat. You can also use our mincemeat in other recipes. It will keep for a few weeks in the fridges and freezes well.

Take a look at our Christmas classes if you're keen to include new puddings at your holiday feasts.

Mince Pie Scrunchies with Crumble Topping

Makes: 12 mince pies

Ingredients

Mincemeat

  • 1 small lemon
  • 1 small orange
  • 500g dried fruit, a mix of raisins, sultanas, currants
  • 1 cooking apple, washed, cored and grated
  • 150g soft brown sugar
  • 1 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 4 tbsp brandy

Crumble Topping

  • 110g self-raising flour
  • 50g margarine
  • 35g caster sugar
  • 1/8 tsp ground ginger
  • 40g grated marzipan
  • zest from ½ orange
  • 400g mincemeat (homemade or from a jar)
  • 40g crystallized ginger, chopped
  • 1 pack filo pastry
  • 4 tbsp melted margarine for brushing

Method

Mincemeat

  1. Wash the lemon and orange and boil them whole in a saucepan of water for about 1 hour or until soft. Allow to cool and then cut in half. Keep the juice, rind and skin but discard the pips.
  2. Place the lemon and orange, rind, skin and juice in a food processor and blend until smooth.
  3. Decant the lemon and orange mix into a large bowl and add the dried fruit, grated apple brown sugar, ginger, cinnamon, nutmeg and brandy and mix well.

Scrunchies

  1. Pre-heat the oven to 195C/175 Fan.
  2. Rub the margarine into the flour to create a breadcrumb texture. Stir in the sugar, ground ginger, grated marzipan and orange zest.
  3. Mix the mincemeat with the crystallized ginger.
  4. Cut 6 filo sheets into 6 squares. For each mince pie you will need 3 squares. Brush 3 squares with melted margarine and layer on top of each other at alternating angles to create a star pattern. Continue until you have 12 filo pastry stars.
  5. Brush a 12-hole non-stick muffin tin with melted margarine. Push a filo pastry star into each hole. Place a tablespoon of mincemeat in, then top with the crumble mixture. Repeat until all the holes are filled.
  6. Bake in the pre-heated oven for 20 to 25 minutes until golden.

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