Mince Pies with Frangipane

A cut open frangipane mince pie surrounded by whole pies on a wire rack.

5 from 1 vote

Mince pies with frangipane are an elegant twist on this traditional British bake. These almond mince pies combine the classic juicy mincemeat filling with a soft, sweet almond topping. Adorn with icing and festive decorations if desired.

Prep Time40

Cook Time22

Resting tme30

Total Time1 32

Course: Baking, Dessert

Cuisine: British

Servings:

Calories: 348kcal

Author: Jane Coupland

Equipment

1 x 12 hole muffin tin (traditional mince pie tins are not deep enough)

Ingredients

For the pastry

150 g Butter cold
260 g Plain flour all-purpose flour
40 g Icing sugar
¼ teaspoon Salt
4-5 tablespoons Water ice cold

For the mince pies with frangipane

60 g Butter room temperature
60 g Caster sugar
1 Egg large, free range
60 g Ground almonds
180 g Mincemeat

Decoration

100 g Icing sugar
3 teaspoons Water cold
Festive sugar shape decorations

Instructions

Make the pastry

Stir the flour, icing sugar and salt together in a bowl. Cube the butter and add to the bowl. Rub the butter into the dry ingredients using your fingertips until it resembles breadcrumbs.
260 g Plain flour, 40 g Icing sugar, ¼ teaspoon Salt, 150 g Butter
Use a blunt knife to stir enough water in to form a soft (not sticky) dough - add 4 tablespoons to begin with and more if necessary.
4-5 tablespoons Water
Knead the dough briefly on a lightly floured worktop then shape into a disc, wrap in food wrap and chill for 30 minutes.
Meanwhile put a baking sheet on the top shelf of the oven and preheat the oven to 180℃/ 350℉. Cut 24 strips of baking parchment approximately 1cm wide and 15cm in length.
Roll the pastry out to 2mm thickness and cut 12 large pastry circles out - I used a cookie cutter with a diameter of 10cm. You will cut about 8 circles on the first roll. Scoop up the offcuts, gently form a ball and re-roll to cut out 4 more circles.
When pressing the pastry circles into the muffin tin cavities, first lay 2 of the baking parchment strips across each hole at right angles to each other, then gently ease the pastry into the cavity - the baking strips will get trapped underneath. It can be a bit fiddly, but you use the strips to pull the baked mince pies out of the holes easily.
Prick the bases with a fork then cover with food wrap and chill for 15 minutes.

Make the frangipane and fill the pies

Cream the butter and sugar until light and fluffy (use electric beaters). Then add the egg and beat well.
60 g Butter, 60 g Caster sugar, 1 Egg
Fold in the ground almonds using a large metal spoon.
60 g Ground almonds
Put 15g mincemeat into the base of each pastry shell then top with 15-20g frangipane mixture. Spread it out using a blunt knife.
180 g Mincemeat
Put the muffin tin onto the hot baking sheet in the oven and bake for around 20-22 minutes, turning the baking tin around after 15 minutes for an even bake. They are done when the pastry is golden and the frangipane is golden brown and looks puffed up.
Remove from the oven and let the mince pies cool in the baking tin.

Decoration

When the mince pies have cooled completely, mix the icing sugar with the water to form a smooth icing. Fit a small round nozzle into a piping back and put the icing into it.
100 g Icing sugar, 3 teaspoons Water
Pipe the icing across the top of a mince pie, first in one direction, then at 90 degrees to form a criss-cross pattern.
If using decorative sugar shapes attach them to the top of the mince pie by placing them on the icing (or piping a small blob into the centre of the pie to attach them.
Repeat for the remaining mince pies then leave to set for 30 minutes.

Notes

Use a muffin tin: This allows plenty of room for both the mincemeat and the frangipane topping. Regular mince pie tins are not deep enough
Use strips of baking parchment to help remove the baking pies from the baking tin: If you are at all worried about your mince pies sticking to the tin, this easily solves the problem.
Don't overfill the pastry shell: The frangipane mixture will rise as it bakes, so cramming the pastry cases to the top with extra mincemeat and frangipane batter will lead to them overflowing.
Avoid a soggy bottom: To ensure the base of your frangipane mince pies bakes sufficiently without overbaking the almond topping, put a baking sheet into the oven as it preheats and them put the filled muffin tin directly onto the baking sheet.
These mince pies with frangipane are best eaten within 48 hours but are fine to eat for up to 5 days. Store them at room temperature in an airtight container. Do not store them in the fridge as this will soften the pastry.
Freeze them before adding the icing and sugar shaps: These will be adversely affected once defrosted. They can be added once the frangipane mince pies have defrosted though.
Not all mincemeat is suitable for vegetarians: Some contains suet made from animal fat. Check the label of storebought mincemeat carefully. Alternatively, make your own mincemeat using vegetable suet.

Variations and Serving Suggestions

Almond garnish: Forego the icing and sprinkles and garnish with almonds instead. To do so, either scatter flaked almonds over the frangipane topping or press a whole almond lightly into it before baking.
Orange zest: Fold 1 tablespoon of finely grated orange zest into the frangipane mixture for a fresh, citrussy burst of flavour.
Serve warm: Again, forego the icing and serve your frangipane mince pies with custard, brandy-laced single cream, clotted cream or ice cream.

Nutrition