Easy Frangipane Topped Mince Pies
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 mince pies
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Calories
329 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
British
Easy Frangipane Topped Mince Pies
Description
The crust is made by rubbing cold butter into all-purpose flour until crumbly, then gently bringing together with a little cold water to form a dough. This shortcrust pastry is chilled before rolling out and cutting into shapes slightly larger than the cupcake tin cavities. Filling each pastry base with prepared mincemeat provides a traditional, spiced fruit center.
The frangipane topping combines softened butter, caster sugar, ground almonds, egg, and optional vanilla extract to create a smooth batter that adds a moist, nutty layer over the pies as they bake. The assembled pies are baked in a greased cupcake tray at 180°C until the pastry is crisp and the topping golden, about 20–25 minutes, which helps develop a tender texture contrasting with the dense filling.
This recipe specifies using standard UK spoon measures for accuracy, and the pies freeze well if made ahead. After baking, a light dusting of icing sugar adds a subtle sweetness and decorative finish.
Ingredients
Mince Pies
- 200 g all-purpose flour US - plain flour
- 100 g butter cut into small cubes (plus extra for greasing)
- water approximately 6 tablespoons - you may need less, cold
- 250 g mincemeat shop-bought is fine - I used Tesco finest, good quality
- almonds flaked
- icing sugar for dusting (optional, US - confectioner’s sugar
Frangipane Topping
- 100 g butter softened
- 100 g caster sugar
- 1 egg medium
- 1 teaspoon vanilla extract (optional)
- 100 g ground almonds US - almond flour
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F and grease a 12 hole cupcake tray with a little butter. (See Note 1.)
- Place the flour and the cubed butter in a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. (You can do this in a food processor if you prefer!)
- Slowly add the cold water 1 tablespoon at a time until the mixture just starts to come together. Use your hands to form the mixture into a ball, but take care not to overwork the dough.
- Wrap the pastry dough in clingfilm (or similar) and place in the fridge until needed.
- Next, place the softened butter into a mixing bowl together with the caster sugar. Beat until pale and fluffy. Add the egg and beat again, then add the vanilla extract (if using) and the ground almonds, and stir to combine. This is your frangipane.
- Take the pastry dough out of the fridge and roll out until it is a little bigger than your cupcake tray.
- Carefully cut out circles of pastry with a fluted cutter that is 8cm (3¼inches) in diameter. Place the pastry circles in the prepared cupcake tray.
- Next place 2 teaspoons of mincemeat in each pastry case. (See Note 2.)
- Cover the mincemeat with 1 tablespoon of frangipane and scatter with a few flaked almonds. (See Note 2.)
- Place the mince pies in your pre-heated oven and cook for 20-25 minutes until golden brown on top and cooked through. (The frangipane should spring back slightly when you press it down lightly with a finger – take care not to burn yourself, though!).
- Leave the mince pies to cool in the tin for 10 minutes, then turn them out onto a cooling rack.
- Finally, dust the mince pies with a little icing sugar (US – confectioner’s sugar).
- Serve the mince pies warm or cold, on their own or with custard / cream / ice-cream.
Notes
- Use standard UK measures: teaspoon = 5ml, tablespoon = 15ml, for best results.
- Adjust baking time to 20-25 minutes for optimal pastry and topping texture.
- Suitable for freezing—freeze unbaked pies and bake from frozen as needed.
- Choose good quality mincemeat for a richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12mince pies
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 241mg | 10% |
| Potassium | 28mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 436IU | 9% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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