Easy Frangipane Topped Mince Pies

Servings

Font

Images Notes Nutrition

5 from 26 votes

These mince pies have a shortcrust pastry base filled with quality shop-bought mincemeat and topped with an almond-rich frangipane mixture. The pies bake to a golden brown with a fragrant, moist almond topping, enhanced by vanilla and sugar sweetness. The pairing of fruity mincemeat with the creamy nutty frangipane creates a festive, balanced flavor perfect for seasonal baking.

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Servings: 12 mince pies

Calories: 329 kcal

Course: Dessert, Snacks, Baked Goods

Cuisine: British

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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 12 mince pies

Amount Per Serving

Calories 329

% 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.