Frangipane mince pies
Serve these moreish mince pies hot from the oven with a generous scoop of brandy butter
Vivien Lloyd, tutor at Vale House Kitchen near Bath, shares her recipe for frangipane mince pies
valehousekitchen.co.uk
Makes 18
Oven temp 180° / gas 4
For the pastry:
- Plain flour 175g
- Salt a pinch
- Chilled butter 90g
- Egg yolk 1
- Cold water 4 tsp
For the mincemeat:
- Mincemeat 200g
- Flaked almonds 50g, plus extra to garnish
For the frangipane:
- Unsalted butter 100g
- Ground almonds 100g
- Caster sugar 100g
- Plain flour 25g
- Egg 1 large
- Rum 2 tbsp
- For the pastry: place the flour and salt in a large bowl. Using clean hands, rub the butter into the dry ingredients.
- When crumb consistency, mix the egg yolk and cold water into the flour using a small knife, then bring the ingredients together using your hands. Wrap the pastry in clingfilm and leave to rest in the fridge for 20-30 minutes.
- For the mincemeat: in a bowl, mix the flaked almonds into the mincemeat.
- Using a 7cm pastry cutter, stamp out 18 tart bases and place in a greased muffin tin. Put 1 heaped tsp of mincemeat mixture into each base.
- For the frangipane: beat the butter until very soft using an electric whisk, then gradually add the ground almonds and sugar. Mix in the flour, followed by the egg and rum.
- Preheat the oven to 180° / gas 4. Spoon 2 tsp of the frangipane on top of the mincemeat in each base, then sprinkle with a few flaked almonds. Bake the frangipane mince pies for 15-20 minutes until golden and risen.
You will need
For the pastry:
- Plain flour 175g
- Salt a pinch
- Chilled butter 90g
- Egg yolk 1
- Cold water 4 tsp
For the mincemeat:
- Mincemeat 200g
- Flaked almonds 50g, plus extra to garnish
For the frangipane:
- Unsalted butter 100g
- Ground almonds 100g
- Caster sugar 100g
- Plain flour 25g
- Egg 1 large
- Rum 2 tbsp
Method
- For the pastry: place the flour and salt in a large bowl. Using clean hands, rub the butter into the dry ingredients.
- When crumb consistency, mix the egg yolk and cold water into the flour using a small knife, then bring the ingredients together using your hands. Wrap the pastry in clingfilm and leave to rest in the fridge for 20-30 minutes.
- For the mincemeat: in a bowl, mix the flaked almonds into the mincemeat.
- Using a 7cm pastry cutter, stamp out 18 tart bases and place in a greased muffin tin. Put 1 heaped tsp of mincemeat mixture into each base.
- For the frangipane: beat the butter until very soft using an electric whisk, then gradually add the ground almonds and sugar. Mix in the flour, followed by the egg and rum.
- Preheat the oven to 180° / gas 4. Spoon 2 tsp of the frangipane on top of the mincemeat in each base, then sprinkle with a few flaked almonds. Bake the frangipane mince pies for 15-20 minutes until golden and risen.
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