Description
Delicious frangipane mince pies featuring a tender homemade pastry filled with traditional mincemeat and a smooth almond frangipane topping, baked to a golden perfection. Perfect for holiday celebrations or cozy gatherings.
Ingredients
Pastry
- 240 g (2 cups) plain (all-purpose) flour, plus extra for rolling
- 3 tbsp confectioners’ (icing) sugar
- 125 g (1/2 cup + 1 tsp) unsalted butter, chilled and cubed
- Finely grated zest of 1 orange
- 1 medium egg
Frangipane
- 90 g (6 tbsp) unsalted butter, softened
- 100 g (1 cup) golden caster sugar (or superfine sugar)
- 1 large egg
- 1/2 tsp almond extract
- 90 g (1 1/2 cups) ground almonds (almond meal)
Filling and Topping
- 410 g (14.5 oz) jar mincemeat
- 4 tbsp flaked almonds
- 2 tbsp confectioners’ sugar, for dusting
Instructions
- Prepare the Pastry: Combine the flour, confectioners’ sugar, and chilled cubed butter in a food processor. Pulse until fine crumbs form. Add the orange zest and egg, pulsing just until the dough comes together. If too crumbly, add a few drops of cold water. Shape the dough into a ball between two sheets of baking parchment and roll out to about 4mm thickness. Chill in the fridge for 30-60 minutes.
- Make the Frangipane: While the pastry chills, beat the softened butter and golden caster sugar together in a large bowl until pale and fluffy. Mix in the egg and almond extract thoroughly. Fold in the ground almonds and refrigerate until needed.
- Form the Pies: Preheat the oven to 190°C (375°F) fan. Remove pastry from fridge and peel off the parchment. Using an 8cm fluted cutter, cut out 16-18 rounds, re-rolling scraps as needed. Gently press each round into the holes of a 12-hole cake tin (about 2.25 cm deep). You may need two trays or bake in batches.
- Fill and Top: Spoon approximately 1 tablespoon of mincemeat into each pastry shell. Top each with about 1 tablespoon (approximately 19g) of the frangipane mixture, gently smoothing the surface but not too much to avoid overflow. Sprinkle flaked almonds on top of each pie.
- Bake: Place in the preheated oven and bake for 15-20 minutes until the pastry is golden brown and the frangipane has risen slightly.
- Cool and Serve: Remove from oven and allow to cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. Dust with confectioners’ sugar. Serve warm or cold.
Notes
- If the pastry is too crumbly, adding a couple of drops of cold water helps bring it together.
- Use a fluted cutter to give the classic decorative edge to the pies.
- Ensure not to overfill with frangipane to prevent spilling during baking.
- These pies can be served warm or at room temperature and make excellent festive treats.
- Storing leftovers in an airtight container keeps them fresh for several days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
