Chai-Spiced Mince Pies
Chai-Spiced Mince Pies
The Honey Heads
12
20 minutes
20 minutes
British
Christmas bakes
The official sweet treat of December? These golden, sticky, Chai-Spiced Mince Pies.
Made with warming Hilltop Chai Spiced Hilltoppers, topped with crunchy crumble, and served with a dollop of Rodda's Clotted Cream, this is the festive bite we’re completely obsessed with. 😮💨✨
Ingredients
- 1 pack ready-rolled shortcrust pastry
- 250g mincemeat
- 2 tbsp Hilltop Chai Spiced Honey
- Zest of 1 orange
- For the crumble topping:
- 75g plain flour
- 50g cold butter, diced
- 50g light brown sugar
- 25g oats and flaked almonds (optional – for extra crunch)
- ½ tsp ground cinnamon
- 1½ tbsp Hilltop Blossom Honey
- Rodda’s Clotted Cream
- Extra Hilltop Blossom Honey
- Icing sugar (optional, for dusting)
Directions
- Preheat the oven to 180°C.
- Stir the mincemeat, Chai Spiced Honey, and orange zest together.
- Roll out the pastry and cut into circles. Press into a muffin tin to form the base.
- Fill each with a spoonful of the mincemeat mixture.
- To make the crumble, rub the flour and butter together until crumbly. Stir in sugar, cinnamon, oats, almonds, and Blossom Honey.
- Top each pie with the crumble.
- Bake for 20 minutes, then drizzle with a little more honey and bake for 5 more.
- Let cool slightly, then serve with a spoon of Rodda’s and a final drizzle. Dust with icing sugar if you fancy.
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