Description
Easy Frangipane Topped Mince Pies combine a flaky shortcrust base with a rich mincemeat filling and a delightful almond frangipane topping. These festive treats are simple to make and perfect for holiday gatherings.
Ingredients
- For the Pastry:
- 250 grams Plain Flour
- 125 grams Butter
- Cold Water as needed
- For the Filling:
- 400 grams Good Quality Mincemeat
- For the Frangipane:
- 100 grams Softened Butter
- 100 grams Caster Sugar
- 1 Medium Egg
- 1 teaspoon Vanilla Extract
- 100 grams Ground Almonds (Almond Flour)
- For the Topping:
- 50 grams Flaked Almonds
- Icing Sugar for dusting (optional)
Instructions
- Preheat your oven to 180°C (350°F). Grease a 12-hole cupcake tray.
- Combine plain flour and cubed butter in a mixing bowl. Rub together until it resembles breadcrumbs.
- Gradually add cold water, stirring until a soft dough forms. Wrap in cling film and chill for at least 30 minutes.
- Cream softened butter and caster sugar in a separate bowl until light and fluffy.
- Mix in the egg, vanilla extract, and ground almonds until smooth to create the frangipane.
- Roll out the chilled pastry on a floured surface to about 3mm thick. Cut out circles slightly larger than your cupcake tray holes.
- Press the pastry circles into the greased cupcake tray.
- Spoon mincemeat into each pastry case, filling about three-quarters full.
- Dollop the prepared frangipane on top of the mincemeat.
- Sprinkle flaked almonds generously over each frangipane topping.
- Bake for 20-25 minutes, until the frangipane is golden brown and the pies spring back when gently pressed.
- Let the pies cool in the tray for 10 minutes before transferring to a wire rack.
- Dust with icing sugar, if desired, before serving.
Notes
- Ensure the pastry dough is not overworked to maintain flakiness.
- Baking times can vary depending on your oven.
- Using high-quality mincemeat is recommended for the best flavor.
- Chilling the pastry dough is essential for a flaky texture.
- Adjust the sugar in the frangipane to your preference for sweetness.
- For gluten-free pies, substitute plain flour with a gluten-free blend.
- For dairy-free pies, use vegetable shortening or a dairy-free butter alternative.
- For nut-free pies, use sunflower seed flour instead of ground almonds.
- Add citrus zest to the mincemeat for a brighter flavor.
- Incorporate chocolate chips into the frangipane for a richer taste.
- Add a pinch of cinnamon or nutmeg to the frangipane for a spicy kick.
- Consider making mini versions in a mini muffin tin.
- Swap traditional mincemeat with cranberry chutney for a tart twist.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pie
- Calories: 300 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
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