Easy Frangipane Mince Pies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 325 g Ready Rolled Shortcrust Pastry
- 200 g Mincemeat
- 100 g Butter (unsalted and softened)
- 100 g Caster Sugar
- 2 Eggs (medium)
- ΒΌ tsp Almond Extract
- 100 g Ground Almonds
- 1 tbsp Plain Flour
- 3 tbsp Flaked Almonds
Method
- Preheat the oven to 200Β°C (180 Β°fan/ Gas 6) and lightly grease a 12 hole bun tin with butter.
- Cream together the butter and sugar in a large mixing bowl.
- Beat in the eggs and almond extract.
- Fold in the ground almonds and plain flour and mix until combined.
- Using a 7cm fluted round biscuit cutter, stamp out 12 rounds of pastry and lightly press into the greased bun tin.
- Fill each pastry case with mincemeat.
- Top each mince pie with the almond frangipane and scatter over flaked almonds.
- Bake in the oven for 18-20 minutes until the tops are golden brown. Allow to cool for 15 minutes before carefully removing the mince pies to a cooling rack.