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December 15, 2022

Frangipane Mince Pies

Christmas time, the time for indulgence and excess, the time when more is more. Why not take a classic and elevate it a notch. Buttery, rich and fruity, topped with fluffy almond frangipane.


Prep. time: 20 mins

Cooking time: 25-30 mins

Ingredients for the pastry

  • 330 grams plain flour

  • 50 grams ground almonds

  • 250 grams salted butter

  • 110 grams castor sugar

  • 1-2 eggs lightly beaten

  • Pinch of salt

Ingredients for the frangipane

  • 130 grams butter

  • 130 grams castor sugar

  • 2 eggs at room temperature lightly beaten 

  • 2 tsps brandy

  • 150 g ground almonds

  • 2 tbsps plain flour

  • Zest of 1 clementine

  • 400 grams Christmas mincemeat

  • Icing sugar for dusting


1. Start by making the dough, mix the salt and flour, add the butter and rub it in until the mixture resembles breadcrumbs. Add the sugar and mix. Make a well in the center and start adding the eggs slowly so that the dough comes together in a soft but not sticky ball making sure not to over work the dough. Wrap in cling film and refrigerate for at least 30 minutes.

2. Make the frangipane by beating the butter and sugar together until light and fluffy. Gradually add the eggs followed by the brandy and beat until it forms a smooth paste. Gently mix in the almonds and the flour until well incorporated but take care not to over work the mixture. Cover and refrigerate until ready to use.

3. Heat the oven to 180°C fan.

4. Roll out half the dough to a thickness of about 4mm and stamp out 12 rounds using a fluted cuter and gently place in a bun tin, repeat with the other half.

5. Place a heaped teaspoonful for mincemeat in the center of each case and top with a generous spoonful of frangipane mix. 

6. Place in the heated oven and bake for 25-30 minutes or until golden brown. 

7. Allow to cool in the tin for 10 minutes then gently lift out and continue cooling on a cooling rack. Dust lightly with icing sugar and serve.

Chef's tips: 

  • The cooked pies can be made up to 2 days ahead and stored in an airtight container.

  • Using good quality mincemeat is important for the end result. Alternatively, you can make your own, however it is recommended to make mincemeat weeks if not months ahead so that is has time for the flavour to develop and mature.

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