Frangipane Mince Pies

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.

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.

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

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.

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

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.

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

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.

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