Frangipane Mince Pies

These frangipane mince pies are something a bit different to serve this Christmas. The almond sponge on top conceals a layer juicy mincemeat below, all cradled in a crisp, buttery pastry case.

I start making these as soon as December begins and I fully embody the Christmas spirit.

They’re gorgeous to enjoy in the run up to the holidays and I haven’t met anyone who doesn’t love them. 

Frangipane, a French almond cream made with butter, sugar, eggs, ground almonds, and a touch of flour, has been used in patisserie since at least the 17th century.

Its naturally nutty flavour pairs beautifully with the spiced, vine-fruit-rich character of mincemeat, softening the intensity and adding a light, cakey finish.

Frangipane mince pies combine two classic festive favourites: rich, fruity mincemeat and soft, almondy sponge.

It’s a twist that brings a lovely contrast of textures: crisp pastry, sticky filling, and a tender frangipane top, with a balance of sweetness and spice that feels indulgent but still familiar.

Making these frangipane mince pies is super simple.

You’ll start by making the shortcrust pastry, which is short, buttery, and just firm enough to hold the generous filling without becoming tough or dry.

First, you'll rub flour and butter together to give a crumb, and then stir in a touch of cold water to give a simple but delicious dough. 

You’ll use the dough to line your muffin tin, then spoon a little store-bought mincemeat into each pastry case.

On top, you'll spoon a frangipane filling made from ground almonds, butter, sugar, eggs and flour. 

A scattering of flaked almonds and your mince pies will be ready to bake until the pastry has reached crisp, buttery perfection.

Toasting as the pies bake, the flaked almonds add a little crunch and a golden finish.

These pies are perfect served warm with a dollop of cream or a spoonful of brandy butter.

You can even freeze them and reheat from frozen, making them a handy option for impromptu guests.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Make the pastry dough

Put the flour, icing sugar and butter into a bowl.

Rub together until you have a crumb with no butter lumps.

Add 1 tbsp cold water and mix lightly. Add a few drops at a time up to a further 1.5 tbsp, until it starts to clump.

Gather the pastry into a ball.

Form into a disc, wrap with clingfilm and place in the fridge for about 15 minutes until very firm.

Make the frangipane 

While the pastry is chilling, you can make the frangipane.

Put the sugar and softened butter in a bowl.

Beat until pale and fluffy. 

Add the beaten eggs a little at a time.

Whisking after each addition until its all incorporated. Whisk in the almond extract.

Sift in the ground almonds and flour.

Fold through. 

Make the pastry case

Preheat the oven to 200C/390F (180C fan).

Unwrap and roll out each piece to about 3mm (just under 1/8 Inch) thick.

Cut out twelve 8cm discs - you may have to gather the offcuts up and roll them out again to get all 12 discs.

Lay the pastry discs into each hole of a 12 hole muffin tray and press into place, avoiding getting any air stuck underneath.

Fill and bake your frangipane mince pies

Spoon the mincemeat evenly into the pastry cases.

Spoon the frangipane batter into the cases.

Scatter the flaked almonds on top.

Bake for 20-25 minutes until gently golden all the way across. 

Allow to firm up in the tins for 10 minutes, and then gently release from the tins and transfer to a wire rack to cool completely.

They smell incredible and can be eaten warm after a few minutes of cooling, if you like.

You could dust the pies with a little icing sugar after baking for an extra festive touch, or brush with a spoonful of warmed apricot jam for a shiny glaze.

They're gorgeous on their own, or served with a drizzle of cream.

Enjoy!

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.