Description
Delicious Festive Frangipane Mince Pies featuring a buttery pastry base filled with fruity mincemeat and topped with a rich almond cream (frangipane). Perfect for holiday gatherings, these pies offer a lovely balance of sweet and nutty flavors with a tender, flaky crust.
Ingredients
Scale
All Butter Pastry
- 220 g plain flour (all-purpose)
- ¼ teaspoon fine salt
- 115 g unsalted butter
- 60 ml ice cold water
Fruit Filling
- 350 g mincemeat (fruit filling)
Almond Cream (Frangipane) Topping
- Zest of 1 orange
- 100 g granulated sugar
- 115 g unsalted butter
- 2 large eggs
- 100 g ground almonds (almond meal)
- 20 g plain flour (all-purpose)
- ½ teaspoon fine salt
- 30 g flaked almonds
- 1 tablespoon powdered icing sugar
Instructions
- Make the Pastry: Rub the butter into the flour and salt mixture until the butter pieces are the size of large peas. Gradually add ice-cold water, mixing gently with your fingertips until the dough starts to hold together when pressed.
- Chill the Dough: Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Pastry Cases: Remove the dough from fridge and let rest at room temperature for 10-15 minutes to prevent cracking. Roll out the dough on a lightly floured surface to about ¼ inch thickness. Cut out rounds using a 9 cm diameter cookie cutter.
- Line the Cupcake Tray: Lightly flour the cupcake tray and press each dough round into the holes, ensuring it is flush with the base and sides. Preheat the oven to 180C (350F).
- Add Fruit Filling: Spoon 2 tablespoons of mincemeat into each pastry case evenly.
- Make the Frangipane Topping: Rub the orange zest into the sugar to release oils, then cream together with the butter using electric beaters until pale and fluffy. Lightly whisk the eggs and add to the butter mixture, beating for about a minute even if it looks slightly curdled.
- Combine Dry Ingredients: Add ground almonds, flour, and salt to the mixture and beat until thick, creamy, and fully combined.
- Top Mince Pies: Transfer the frangipane mixture to a piping or sandwich bag, cut a large hole, and pipe over the mincemeat filling or spoon evenly. Sprinkle flaked almonds on top.
- Bake with Foil Tent: Cover the tray with an aluminum foil tent and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes or until the pastry and frangipane topping are golden brown.
- Cool and Serve: Let pies cool in the tray for 10 minutes before transferring to a wire rack. Dust with powdered icing sugar. Serve warm or at room temperature, optionally with custard, cream, or ice cream.
Notes
- Use cold butter for making the dough to maintain flakiness.
- Do not overwork the dough to prevent tough pastry.
- Feel free to customize the mincemeat fruit filling with your favorite flavors.
- If the frangipane looks curdled after adding eggs, continue beating as it will come together with the addition of almonds and flour.
- Tent the baking tray with foil during the first part of baking for even cooking.
- Store pies in an airtight container at room temperature for up to 1 week.
- Freeze cooled pies in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and reheat in a 180C oven for 10 minutes to re-crisp.
- Step-by-step photos are available on the original blog post for guidance.
Nutrition
- Serving Size: 1 pie
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
