Frangipane Mince Pies Recipe
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.
Servings: 12 pies
Equipment
- Wooden spoon, or silicon spatula
- 10cm cookie cutter
- 12 hole muffin tray
Ingredients
For the pastry
- 285 g plain flour
- 140 g salted butter very cold, cut into small cubes
- 25 g icing sugar
- 2-2.5 tbsp cold water
For the frangipane
- 70 g salted butter softened
- 70 g caster sugar
- 2-3 drops almond extract
- 1 large free range eggs
- 100 g ground almond
- 50 g plain flour
Fillings and toppings
- 200 g mincemeat
- 25 g flaked almonds
Instructions
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, then 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 and beat until pale and fluffy.
- Add the beaten eggs a little at a time, whisking after each addition. Whisk in the almond extract.
- Sift in the ground almonds and flour, then 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 10cm 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.
Nutrition
Calories: 385kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 212mg | Potassium: 55mg | Fiber: 2g | Sugar: 23g | Vitamin A: 457IU | Calcium: 34mg | Iron: 2mg
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