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
- 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
- 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
- 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.
- Place the lemon and orange, rind, skin and juice in a food processor and blend until smooth.
- 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.
- Pre-heat the oven to 195C/175 Fan.
- Rub the margarine into the flour to create a breadcrumb texture. Stir in the sugar, ground ginger, grated marzipan and orange zest.
- Mix the mincemeat with the crystallized ginger.
- 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.
- 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.
- Bake in the pre-heated oven for 20 to 25 minutes until golden.