This recipe was created by Isobel Keane.
- Preheat oven to 180c degrees. Grease 2 x 24-hole mini muffin tins.
- Make pastry by blitzing together flour, ground almonds, butter, Maldon Salt, orange zest and water. Blitz for 20 seconds until pastry forms a ball. Leave to chill in fridge while you make your crumble.
- Make crumble by pulsing together flour, sugar, Maldon Salt, ground almonds and butter. Once the mixture looks like breadcrumbs.
- Mix marzipan into crumble mixture.
- Roll out pastry to a pound’s thickness and use a cookie cutter to cut out circles. Press into mini muffin tin.
- Scoop a teaspoon of mince meat into each pastry case. Evenly top pies with crumble mixture.
- Bake in the oven for 20 minutes, until golden brown.
- Allow to cool for 10 minutes. Serve with icing sugar and clotted cream or brandy butter.
