Mincemeat Streusel

Makes 16 slices

This Mincemeat Streusel recipe is so simple. Mince pies take a long time to make – lots of rolling and cutting out when there is so much to do at Christmas. It’s far quicker to make one large pie and then cut it into pieces.


For the pastry

  • 175g (6oz) plain white flour
  • 1 ½ tablespoons icing sugar, sifted
  • 100g (4oz) butter
  • a little cold water
  • or 500g (1lb) bought sweet shortcrust pastry

For the filling

  • about 500g (1lb 2oz) mincemeat (2 jars)

For the topping

  • 75g (3oz) butter
  • 75g(3oz) self-raising white flour
  • 40g (1 ½ oz) semolina
  • 40g (1 ½ oz) caster sugar


  1. Pre-heat the oven to 200ºC/400ºF/Gas 6.
  2. You’ll need a 12″ x 9″ (30cm x 23cm) tin

For the pastry

  1. Measure the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add sufficient water to mix to a firm dough – if you prefer this can be made in a processor.
  2. Roll out the pastry to a rectangle slightly larger than the tin, then line the base and sides of the tin with pastry. Trim level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.

For the topping

  1. Pour the flour, semolina and caster sugar into a mixing bowl. Melt the butter, allow to cool slightly, pour onto the dry ingredients and mix together to form a dough. (If you have time, chill for 30 minutes, as this will make it easier to grate). Grate the dough using a coarse grater and spread evenly over the mincemeat.
  2. Bake in pre-heated oven for about 20-25 mins until golden brown.