I’m not too keen on pastry – certainly not lots of it in one bowl – and yet my family have always baked thick pastry mince pies at Christmas. This year I decided to try making Mary Berry’s Mincemeat Streusel after seeing it on the Great British Bake Off Christmas Masterclass. It has made its way into my permanent recipe book!
It is quick and easy to do compared with conventional mince pies because, in effect, it is more like a traybake and so avoids the cutting out of individual circles of pastry. The base is a flat, thin layer of pastry. The middle layer is a generous helping of mincemeat and the top is the semolina ‘streusel’, which means ‘sprinkle’ in German and tastes lovely.
The recipe is found here: http://www.bbc.co.uk/food/recipes/mincemeatstreusel_73426. The only thing I would advise to do differently is to bake the pastry blind before adding the mincemeat. Because of the high juice and sugar content, my first streusel had a soggy bottom but my second attempt worked perfectly by baking blind first. A suggestion for an alternative filling is apple, sultana and a sprinkle of cinnamon. This makes the streusel a perfect pudding all year round!