Frangipane Mince Pies

If you are looking for a mince pie to wow friends and family this Christmas then this is the recipe you need!

Frangipane Mince Pies

Prep Time 1 hour
Cook Time 17 minutes
Servings 16

Equipment

  • 1 Deep cupcake tin

Ingredients
  

  • FOR THE PASTRY
  • 250 g plain flour
  • 125 g cold diced butter
  • 1 large free range egg
  • 1 tbsp cold water
  • small amount of icing sugar for dusting
  • FOR THE FRANGIPANE
  • 100 g unsalted butter (softened)
  • 100 g caster sugar
  • 2 large free range eggs
  • 100 g ground almonds
  • 1 tbsp plain flour
  • 1 tsp almond extract
  • FOR THE FILLING
  • 1 jar mincemeat (410g)
  • 2 tbsp amaretto

Instructions
 

  • How to make your shortcrust pastry:
    Place the flour and cold diced butter into a bowl and rub between your fingers and thumbs to create a fine breadcrumb like texture. You are wanting to make sure that there are no lumps of butter left visible.
    When the texture looks right and all lumps have gone then create a well in the centre of your bowl.
  • In a separate bowl add the egg and 1 tablespoon of cold water, mix together with a fork.  Then add to your dry ingredients and incorporate everything together.
    You will need to use your hands to bring the whole mixture together, slowly working it together to form a ball.
  • If the mixture is still crumbly and dry in places add half a tablespoon of water at a time until you have a ball of pastry.
    It should come away from the sides of the bowl and the bowl will look fairly clean.
    (If the mixture is too wet then add a small amount of flour and mix well – you don't want it to be too sticky.
  • Wrap the ball of pastry in cling film and put it in the fridge to chill for 30 minutes. (If you want to chill it quickly then break this into smaller balls and wrap them individually then put in the fridge).
  • Now make your frangipane:
    Beat the softened butter and sugar in a bowl until soft and really well combined.
  • In a separate bowl mix both eggs together with a fork.
    Add the egg into your mixture bit by bit until all of the egg is mixed in.
  • Sieve the flour and ground almonds into the mixture to remove any lumps of flour and keep mixing until you have a smooth paste. Then add the almond extract and mix well.
  • Put Into air airtight container and keep in the fridge until you are ready to use it.
  • How to assemble the mince pies:
    When the dough is firmer, roll it out on a lightly floured surface to about 2mm thick and use a cutter about 3 inches wide- we want it larger than the cupcake rim.
    (The size of the cutter will depend on how big the cupcake holes are.  I just place the cutter over the cupcake hole and make sure its wider.
  • Re-rolling trimmings as necessary until you have enough to fill your cupcake tin. Remember to turn your pastry to prevent it sticking to the work surface. You may need to lightly flour the rolling pin too to prevent it sticking, use your judgement here as to how the pastry feels.
  • (If you want to keep some pastry to use another day, wrap it in cling film and store it in the fridge for up to 3 days).
  • Gently place the pastry into each cupcake section, press down into the bottom of each compartment.
  • Turn the oven on to 180 degrees fan oven (my oven tends to run hotter so I bake mine at 170 degrees)
  • If you are using shop bought mincemeat tip the contents into a bowl, add 2 tablespoons of amaretto and mix together (any leftover mincemeat can go back into the jar).
    If you want to make your own delicious butter mincemeat then use this link and just make it with amaretto rather than brandy.https://hunkingtonhousekitchen.co.uk/brandy-butter-mincemeat/
  • Place a heaped teaspoon of mincemeat into each pastry case.  Then place a heaped teaspoon of frangipane on the top of the mincemeat.  (You don't need to flatten it as it will melt as it cooks.)
  • Sprinkle flaked almonds over the top of the frangipane.The cooking time on the mince pies is between 15 – 18 minutes depending on your oven.
  • I always turn my mince pies around in the oven at the 10-minute stage to stop them cooking more on one side. Check again at the 15-minute stage.
    You are looking for a golden colour on the top of the mince pie.When they come out of the oven place on a cooling rack and lightly dust with icing sugar. 
  • Leave to cool in the tin for about 10 minutes to cool before removing them from the tin.Store in an airtight container for up to 4 days. 

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