A new twist on the classic Mince Pies, these festive pies have a crunchy, oat topping to contrast with the juicy, sweet filling and crisp homemade pastry outer shell.
Preheat the oven to 200C/400F and spray a 12 hole muffin tin with cooking spray.
Make the pastry: place butter, flour and sugar into a food processor and pulse until the butter is combined with the flour and you have a coarse breadcrumb texture.
Add in the egg and continue to pulse the mixture until the mixture starts to become bigger lumps.
Add in the water, 1tbsp at a time, pulsing between each addition for at least 20 seconds, until the mixture comes together into one lump and comes away from the sides of the food processor.
Alternatively, you can add the butter, flour and sugar to a large bowl and rub the butter between your fingers until you have a coarse breadcrumb texture. Add in the egg, mix with a wooden spoon and then add water 1tbsp at a time, stirring in between each addition until a soft dough forms.
Flour your worktop and rolling pin and tip the dough out onto the work surface. Roll one way, then turn the dough slightly clockwise. Roll once, turn slightly and repeat until you have a large disc of dough, around 2mm thick.
Using a 9cm wide round cutter, cut as many circles out from the dough as you can and press them into your prepared muffin tin. The dough should come around 2/3 of the way up the hole in your tin.
Bring the dough back together and roll again as many times as you need until you have filled the muffin tin. If there's any extra pastry, I roll it out, cut it into sticks and bake it in the oven for 10-12 mins to make dough sticks!
Place a heaping tablespoon of mincemeat into each pastry case and leave to one side.
Make the crumble topping: Place butter, sugar, flour and oats into a medium sized bowl and rub together between your fingers until you have pea sized lumps. Some larger lumps are fine; you want a sticky, crumbly mixture where the butter sticks the oats and flour together into lump to make the crumbles.
Sprinkle each mince pie with your crumbly filling. You can either completely cover the top of the mince pie, or leave some of the mincemeat peeking through like I did.
With the extra crumbly topping, place on a non stick baking tray and bake until golden and firm to the touch - 10-12 mins in a 200C/400F oven. I keep the crumbles to sprinkle on porridge, yoghurt or to add a few extra to the mince pies.
Place mince pies in the oven for 15-20 minutes until the filling is bubbling, the pastry cases are very lightly golden and the crumbly topping is an even golden colour.
Leave to cool in the pan for 30 minutes, before using a sharp knife to run around the edge of each hole (just in case any of the mincemeat has bubbled over and stuck to the sides of the pan) - transfer to a wire rack to cool completely.
Once cool, you can either dig straight in or dust the mince pies with icing/powdered sugar.
Crumble Mince Pies will keep in an airtight container, at room temperature, for a week.