Frangipane Mince Pies Recipe
Frangipane Mince Pies with homemade pastry - serve warm or cold. Rich, buttery, and perfectly sweet, these frangipane mince pies elevate the classic festive treat with an almondy twist.
Servings: 18 Mince Pies
Ingredients
For the Pastry (or you can use ready-rolled sweet shortcrust 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
For the Frangipane:
- 90 g (6 tbsp) unsalted butter, softened
- 100 g (1 cup) golden caster sugar (or use superfine)
- 1 large egg
- ½ tsp almond extract
- 90 g (1 1/2 cup) ground almonds (almond meal)
Also:
- 410 g (14.5 oz) jar mincemeat
- 4 tbsp flaked almonds
- 2 tbsp confectioners' sugar
Instructions
Pastry
- First, make the pastry - Place the flour, confectioners' sugar, and butter in a food processor and pulse until fine crumbs form.240 g (2 cups) plain (all-purpose) flour, 3 tbsp confectioners' (icing) sugar, 125 g (1/2 cup + 1 tsp) unsalted butter
- Add the orange zest and egg and pulse again until it just comes together (add a couple of drops of cold water if it's still too crumbly to come together).finely grated zest of 1 orange, 1 medium egg
- Place the pastry on a large piece of baking parchment. Squash together to form it into a ball, then place a second large piece of baking parchment on top. Squash the ball down with your hands, then roll it out to 4mm (a little over 1/8th of an inch) thick with a rolling pin.
- Place in the fridge to chill for 30-60 minutes.
Frangipane
- Whilst the pastry is chilling, make the frangipane. Place the butter and sugar in a large bowl and beat it together with a wooden spoon or hand mixer for a couple of minutes – until it goes paler.90 g (6 tbsp) unsalted butter, softened, 100 g (1 cup) golden caster sugar (or use superfine)
- Stir in the egg and almond extract until mixed.1 large egg, 1/2 tsp almond extract
- Then stir in the ground almonds. Place in the fridge until you’re ready to use it.90 g (1 1/2 cup) ground almonds (almond meal)
Frangipane mince pies
- Preheat the oven to 190C/375F (fan).
- Once the pastry is chilled, peel off both sides of the baking parchment and cut out rounds in the pastry using an 8cm/3" fluted cutter. Re-roll the pastry as necessary. You should get 16-18 rounds.
- Press each piece of pastry carefully into the hole of a 12-hole cake tin (a regular fairy-cake tin - not a muffin tin, mine is 2.25 cm (just under an inch) deep). You'll need two trays, or cook them in 2 batches.
- Fill each pastry- hole with a tablespoon of mincemeat, then top with a tablespoon of frangipane and smooth the top slightly (it will spread as it cooks, so you don't need to be too neat, its approximately 19g of the frangipane mixture per pie). Be sure not to top with too much frangipane, as it will overflow.410 g (14.5 oz) jar mincemeat, 4 tbsp flaked almonds
- Sprinkle with the flaked almonds and place in the oven for 15-20 minutes until golden brown.
- Take out of the oven and leave to cool for 5 minutes. Then remove from the tray and place on a cool rack to cool further. Sift over a little confectioners' sugar, then serve warm or cold.2 tbsp confectioners' sugar
Video
Notes
Storage:
Store in an airtight container at room temperature for up to 5 days.Freezing:
Place cooled mince pieces in an airtight container and freeze. Defrost for a couple of hours at room temperature before serving.Reheating:
If you want to serve them warm (from room temp/defrosted), place in the oven at 170C/325F (fan), on a baking sheet. Cook for 6-8 minutes, until hot. Nutritional Information is per mince pie.Nutrition
Calories: 281kcal | Carbohydrates: 36g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 136mg | Fiber: 2g | Sugar: 23g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
