Ingredients:
Makes 12
For the pastry:
225g Butter, cold and diced
350g Plain flour
100g Soft brown sugar
1 egg
For the topping:
400g Mince meat
5og Butter, cold and diced
30g Caster sugar
100g Plain flour
60g White chocolate, broken into small chunks
1 tsp Ginger powder
Method:
For the pastry
- In a mixing bowl add the butter and flour. Rub together until evenly mixed and the consistency of coarse sand.
- Add the egg and mix to form a dough.
- Wrap in cling film and refrigerate for 30 minutes.
- Using a 12 slot muffin tin ( at least 1 inch deep), grease the inside thouroughly with butter.
- Remove the pastry from the fridge and roll out on a lightly floured to the thickness of a one pound coin ( 2mm)
- Cut discs with a circumference 1.5cm wider than the top of the muffin tins, carefully line the muffin holes with the pastry, ensuring there are no air pockets between the tin and pastry. The pastry should go just about all of the way up the sides.
For the crumble topping:
- In a mixing bowl rub together the butter, flour, sugar and ginger until the texture of coarse sand.
- Mix in the white chocolate chunks.
To Finish:
- Preheat an oven to 160 degrees C (325 degrees F) gas mark 3
- Spoon 1 tablespoon of mince meat into the bottom of each pastry.
- Fill to the top with the crumble mix.
- Bake for 20 minutes, the crumble topping should be golden brown and the pastry crisp.
- Allow to cool for 10 minutes before removing from the tins.
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