Mincemeat Streusel is a modern British recipe (based on a German original) for a classic Christmas dessert of a shortcrust pastry shell filled with mincemeat that's topped with a crumbly streusel topping before being oven baked. The full recipe is presented here and I hope you enjoy this classic British version of: Mincemeat Streusel.
Sift together the flour and icing sugar into a bowl. Dice the butter, add to the flour mix then rub in with your fingertips until the mixture resembles coarse crumbs. Still mixing with your hands, add just enough water to bring the mixture together as a firm dough. Shape into a ball, wrap in clingfilm and set aside in the refrigerator to chill for 30 minutes.
When firm, turn the dough out onto a floured work surface and roll out slightly larger than your pie dish. Use the pastry to line your pie dish then trim any excess level with the top of the tin. Turn the mincemeat into the pie dish and spread out evenly.
For the topping, melt the butter in a pan then take off the heat and allow to cool slightly. Pour the butter into a bowl then add the flour, semolina and sugar. Mix to form a dough then cover the dough and chill for at least 30 minutes (this makes it easier to grate). When the topping mix is firm, grate coarsely then spread the grated topping mix evenly over the mincemeat.
Transfer the finished streusel to an oven pre-heated to 200°C and bake for about 25 minutes, or until golden brown. Remove from the oven and allow to cool slightly then dust with icing sugar. Divide into wedges (there should be enough for about 16). Serve a single slice on a plate, top with brandy butter and serve.
