Frangipane Mince Pies

2 halves of a frangipane mince pie on top of other pies.

5 from 1 vote

Frangipane Mince Pies, a delicious twist on the traditional mince pie recipe. The pies are made with an easy sweet pastry, rich mincemeat and topped with frangipane for an indulgent touch. A decadent Christmas dessert that will go down well with absolutely everyone.

Prep Time20

Cook Time25

Resting Time30

Total Time1 15

Course: Dessert

Cuisine: International

Servings: pies

Calories: 281kcal

Author: Daniela Apostol

Ingredients

For the sweet pastry

150 g plain flour
75 g butter, cold from the fridge
1 tablespoon granulated sugar
1 small egg
1 tablespoon milk

For the frangipane

100 g ground almonds
100 g butter, soften
100 g sugar
2 eggs
1 teaspoon almond extract
½ cup mincemeat

Metric - US Customary

Instructions

To make the pastry, sift the flour into a large mixing bowl, add the cubed cold butter and use your fingertips to rub them together until they resemble breadcrumbs.
Add the sugar, egg and milk, and knead well to get an elastic dough.
Cover the dough in clingfilm and refrigerate for 30 minutes.
Use a rolling pin to roll the dough.
Use a large cookie cutter (mine is 10cm in diameter) to cut out rounds - reuse the dough until you get 12 rounds.
Arrange the dough circles onto a 12-hole muffin tin.
Add a teaspoon of mincemeat to every dough circle.
To make the frangipane, add the sugar and butter to a mixing bowl and use a hand mixer to cream them.
Add the egg and beat again, then add the ground almonds and almond extract and beat to get a smooth paste.
Top each pie with a teaspoon of frangipane, and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20-25 minutes or until golden and a skewer inserted in the middle comes out clean.
Remove from the oven and allow them to cool down completely.

Video

Notes

Chilling the dough before baking the pies prevents it from shrinking too much in the oven - the colder the dough, the better. Do not refrigerate for too long though, as the pastry will be too firm to roll!
Do not overfill the pies with mincemeat, we need to leave room for the frangipane too, otherwise you will end up with very messy pies, where the filling overflows while baking.

Nutrition