Method1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. Whizz the flour and butter in a food processor until it resembles breadcrumbs. Alternatively, rub together in a large mixing bowl using your fingertips.
3. Stir in the icing sugar, clementine zest and egg then bring together again until it forms a dough. Roll out the pastry on a lightly floured surface and cut out 12 round shapes using a round cookie cutter (you may need more icing sugar if it starts sticking to the rolling pin). Line the holes of a 12 hole muffin tray with the cut out pastry, then prick the bases with a fork.
4. Mix the mincemeat ingredients together in a bowl then divide equally between the pastry cases.
5. To make the streusel add the flour, sugar and butter to a separate bowl and use your fingertips to rub the mixture until crumbly. Stir in the crystallised stem ginger and walnuts, then scatter the crumble generously over the mincemeat.
6. Bake for 15-20 minutes until golden. Remove from the oven, dust with icing sugar and enjoy warm or cold.
TipBake any leftover streusel on a flat tray to enjoy cold with Greek yoghurt and honey for breakfast.
For the pastry
• 175g plain flour
• 70g unsalted butter, chilled and cubed
• 25g icing sugar, plus extra for rolling and dusting
• Zest of 2 clementines
• 1 egg, beaten
For the mincemeat
• 250g best quality mincemeat
• 2 balls Opies Stem Ginger with Syrup, finely chopped
• 50g dried cranberries
• 1 tbsp brandy, optional
For the streusel topping
• 150g plain flour
• 50g caster sugar
• 135g unsalted butter, chilled and cubed
• 75g Opies Crystallised Stem Ginger, finely chopped
• 50g walnuts, finely chopped
• Icing sugar, for dusting