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–+ servings
3 frangipane mince pies on a plate.
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5 from 4 votes

Frangipane Mince Pies

These delicious mince pies with a frangipane crust are a perfect alternative bake to the double crust pies usually enjoyed around Christmas time.
Prep Time30 minutes
Cook Time20 minutes
Chilling Time30 minutes
Course: afternoon tea, Dessert, Snack
Cuisine: British
Keyword: Christmas
Servings: 12
Author: Jacqueline Bellefontaine

Equipment

  • scales
  • mixing bowls
  • Rolling Pin
  • 12 hole deep bun tray or muffin tin.
  • 10cm (4in) round plain or fluted cookie cutter
  • spoons
  • electric hand mixer

Ingredients

For the Sweet Pastry (Pate Sucree)

  • 150 g (5oz) plain flour (US = all purpose flour) plus extra to dust
  • 50 g (2oz) butter diced
  • 50 g (2oz) icing sugar (US = confectioner’s sugar)
  • 1 egg yolk

For the Frangipane

  • 100 g (3½oz) butter softened
  • 100 g (3½oz) golden caster sugar
  • 2 medium eggs lightly beaten
  • ½ teaspoon almond extract
  • 100 g (3½oz) ground almonds (US = almond flour)

To complete

  • few flaked almonds, to sprinkle
  • 200 g (7oz) mincemeat
  • icing sugar (US = confectioner’s sugar) , to dust

Instructions

To make the pastry

  • Place 150g (5oz) flour, 50g and (2oz) icing sugar into a mixing bowl. Rub 50g (2oz) diced butter until the mixture resembles fine breadcrumbs. Add one egg yolk and 2 – 3 tasblespoons of cold water and mix to form a dough. Cover and leave to rest in a cool place for 15 minutes.
  • Roll out the pastry on a lightly floured worksurface and cut out 12 x 10cm (4in) discs of pastry and use to line the bun tray or muffin tin. Chill for 30 minutes.
  • Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5.

To make the frangipane

  • Beat 100g (3½oz) each butter and sugar until the mixture is pale and fluffy. Add ½ teaspoon almond extract then gradually beat in 2 lightly beaten eggs, beating well after each addition. Add 100g (3½oz) ground almonds fold the almonds in gently using a spatula or large metal spoon.

To complete

  • Remove the pastry cases from the fridge and divide 200g (7oz) mincemeat between the pastry cases. Use the back of the spoon to flatten it into the edges of the pastry. Spoon the frangipane over the mincemeat and spread over the filling. Sprinkle with a few flaked almonds.
  • Bake for 20- 25 minutes until the frangipane is golden and springy to the touch. Allow to cool and firm up in the tin for 5minutes, then carefully transfer to a wire to cool. Dust with icing sugar and serve.

Notes

Cook's Tips
  • Try to limit the number of times you re-roll the off-cuts of pastry, as continued re-balling and rolling will toughen the pastry.
  • Short of time buy ready-made pastry
  • If you don’t have a large biscuit cutter try cutting around a cup or jar. Ensure the pastry discs are large enough to come up the sides of the muffin holes a little.
Store
  • The pies will keep in an airtight tin in a cool place for about a week.
  • Freeze for up to 4 months.
  • Reheat mince pies in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.