Frangipane Mince Pies
Frangipane Mince Pies

Frangipane Mince Pies

Delicious homemade mince pies topped with frangipane, these look and taste impressive, but are actually very simple to make. A new variation on an old favourite.
Total Time
2 Hours
300g of plain flour
2 tbsp of icing sugar
150g of unsalted butter, cold & cubed
3 tbsp of cold water
1 jar of mincemeat
For The Frangipane Topping
50g of butter
50g of caster sugar
75g of ground almonds
1 egg
2 tbsp of plain flour
Flaked almonds, to decorate
Step 1

To make the pastry, combine the flour and icing sugar in a mixing bowl, add the butter and work in with your fingers until a crumb consistency is achieved.

Step 2

Add in the water and bring together to form a dough. Wrap in cling film and pop in the fridge to rest for at least an hour.

Step 3

Once the dough has rested, roll out to a 5mm thickness and cut out 9cm rounds.

Step 4

Push the rounds into the cavities of a muffin or fairy cake tin, dock with a fork and then place back into the fridge for 15 minutes to chill.

Step 5

While the pastry cases are chilling, preheat your oven to 180°C.

Step 6

Combine all of the ingredients for the topping apart from the flaked almonds either by hand or with an electric mixer to form a smooth paste.

Step 7

Spoon 2 teaspoons of the paste on top of each mincemeat filled pastry case and spread evenly.

Step 8

Once chilled, remove the cases from the fridge, spoon a tablespoon of mincemeat into each, spoon 2 teaspoons of the paste on top of each mincemeat filled pastry case and spread evenly. Top with flaked almonds (or more dried cranberries) and bake in the oven for 25-30 minutes until golden.

Step 9

Remove and allow to cool until just warm, dust with icing sugar and serve.

Recipe shared belongs to Carr’s Flour, you can find out more information on their website. The full range is available to order from their

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