Go Back
–+ servings
Frangipane Topped Mince Pies

Frangipane Topped Mince Pies for a Festive Delight

Frangipane Topped Mince Pies are a festive delight, combining sweet mincemeat with an almond frangipane topping for a comforting treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 pies
Course: Dessert
Cuisine: British
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry
  • 250 grams Plain Flour Substitute with gluten-free flour if needed
  • 125 grams Butter Use vegetable shortening for a dairy-free option
  • water Cold Water Adjust amount as needed for dough consistency
For the Filling
  • 400 grams Good Quality Mincemeat Opt for flavorful store-bought version
For the Frangipane
  • 100 grams Softened Butter No substitutes recommended for best texture
  • 100 grams Caster Sugar Granulated sugar can be used, texture may differ
  • 1 Medium Egg Consider using a flax or chia egg for a vegan version
  • 1 teaspoon Vanilla Extract Feel free to omit for traditional taste
  • 100 grams Ground Almonds (Almond Flour) Can be swapped with ground hazelnuts
For the Topping
  • 50 grams Flaked Almonds Can be replaced with chopped nuts or omitted
  • icing sugar Optional Icing Sugar For dusting before serving

Equipment

  • Oven
  • Mixing Bowl
  • Cupcake Tray
  • Rolling Pin
  • Round Cutter

Method
 

Instructions
  1. Preheat the oven to 180°C (350°F). Grease a 12-hole cupcake tray.
  2. In a mixing bowl, combine plain flour and cubed butter. Rub together until it resembles breadcrumbs. Gradually add cold water to form a soft dough. Chill for at least 30 minutes.
  3. Cream together softened butter and caster sugar until light and fluffy. Incorporate medium egg, vanilla extract, and ground almonds until smooth.
  4. Roll out the pastry on a floured surface until about 3mm thick. Cut out circles larger than the cupcake tray holes and press into the tray.
  5. Fill each pastry case with mincemeat, then dollop the frangipane on top, ensuring even distribution.
  6. Sprinkle flaked almonds over the frangipane topping.
  7. Bake for 20-25 minutes until golden brown and springs back when pressed.
  8. Cool for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving.

Nutrition

Serving: 1pieCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 100mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure pastry isn't overworked for best texture. Adjust baking times based on oven calibration.

Tried this recipe?

Let us know how it was!