Ingredients:

  • 400 g chilled shortcrust pastry
  • 450 g mincemeat
  • 65 g all-purpose flour
  • 45 g rolled oats
  • 115 g cold unsalted butter, cubed
  • 50 g light brown sugar
  • 2 g ground cinnamon
  • 1 g salt

Instructions:

  1. Roll out the shortcrust pastry on a lightly floured surface to about 1/8 inch (3mm) thickness. Cut circles slightly larger than your pie holes, press the pastry into the tins, and trim the edges. Use a fork to lightly prick the bottom of each shell.
  2. In a mixing bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cubed cold butter and rub it into the dry ingredients using your fingertips until the mixture resembles coarse breadcrumbs with visible clumps.
  3. Spoon 1-2 tbsp of mincemeat into each pastry shell. Generously sprinkle the crumble mixture over the filling, pressing down lightly. Bake at 375°F (190°C) for 20 minutes or until the topping is deep golden brown.