To make the pastry place the plain flour in a large bowl, add the diced Stork block and rub into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Stir through the caster sugar and make a well in the centre.
In a small bowl mix the egg yolk with 2 tbsps of cold water. Pour into the well in the flour and mix together using a table knife until the dough comes together. Add a little extra cold water if the pastry is dry.
Knead lightly in the bowl until smooth.
Wrap in clingfilm and place in the fridge to chill for 30 minutes.
Prepare the crumble. Place the plain flour in a bowl and rub in the diced Stork block until the mixture is similar to rough breadcrumbs. Stir through the Demerara sugar and chopped mixed nuts. Set to one side.
Once the pastry has chilled, roll it out on the worksurface lightly dusted with flour to prevent it from sticking.
Grease the recesses of a 12 hole mince pie tin.
Using a circle cutter (8cm) cut out pastry rounds and use to line the recesses of the tin.
Fill each with a spoonful of mincemeat and top with the prepared crumble. Bake in the oven for 18-20 minutes until golden.
Transfer to a wire rack and allow to cool.
Serve with a light dusting of icing sugar.
- Temperature: 200C oven, 180C fan, Gas 6 oC
- Baking time:
- Serves: 12