Crumble Top Pear mince Pies

Preheat the oven to 180C. Grease 12 holes in a muffin tin with butter.

For the pastry dough, add the ingredients to a food processor and pulse until the mixture resembles fine breadcrumbs. Add up to 3 tbsps of ice cold water until the dough comes together (doesn’t feel crumbly) when pinched between your fingers. Scoop out the dough onto a lightly floured work surface. Knead briefly to bring together, then wrap in cling film and transfer to the fridge to chill for an hour.

For the filling, add the butter to a small pan over a medium-low heat, and once it’s melted, add the chopped pears, sugar and cinnamon. Cover the pan with a lid and leave to stew for 10-15 minutes until softened. Remove from the heat and allow to cool.

For the crumble topping, add all ingredients to a mixing bowl and rub between your thumb and fingers until combined and the mixture resembles breadcrumbs.

To create the casings, roll out the chilled dough until it’s about the thickness of a £1 coin and cut out 12 x 10cm circles using a biscuit cutter. Gently press the dough into the holes so they rise up the sides of the cavities.

For the filling, add a level tbsp of mincemeat into each pastry case. Divide the pears between the mincemeat–filled pastry cases.

Before placing in the oven, sprinkle over a dessert spoonful of crumble topping to each mince pie.

Bake for 20-25 mins until the crumble is golden, and you can see the filling bubbling around the edges.

Leave to cool for 5 minutes before removing from the tin. Loosen with a palette knife or butter knife before lifting out to a cooling rack.

Serve with a generous scoop of Yeo Valley Organic Vanilla ice cream.