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Frangipane Mincemeat Pies

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Ingredients

Adjust Servings:
For the pastry
3/4 cup Flour - Plain
4 tbsp Butter
1/4 cup Confectioners sugar
1 ea Eggs
For the filling
1 cup Mincemeat
For the frangipane topping
1/2 cup Sugar - superfine
1 cup Butter unsalted
1 cup Almonds - ground
1 ea Large Egg
1/2 tsp Almond extract
3 tsp heaped Flour - Plain
3 tbsp Brandy
To sprinkle Almonds - Flaked and toasted
To dust Confectioners sugar

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Frangipane Mincemeat Pies

Features:
    Cuisine:

    These frangipane topped mince pies are a little lighter than the traditional pastry topped mince pies and are delicious.

    • Serves 12
    • Medium

    Ingredients

    • For the pastry

    • For the filling

    • For the frangipane topping

    Directions

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    Steps

    1
    Done

    Pulse the flour and butter in the food processor until it resembles coarse breadcrumbs. Add in the confectioners sugar and the egg and pulse again until it starts to come together as a soft dough, Remove from the food processor and shape into a ball. Wrap in cling film and refrigerate for at least an hour or overnight.

    2
    Done

    Preheat the oven to 355ºF. Lightly butter a 12-hole non-stick muffin tin.

    3
    Done

    To make the frangipane topping, using an electric beater, beat the butter and sugar until light and fluffy. Add the other ingredients and beat until smooth and well-combined.

    4
    Done

    Roll out the pastry on a floured work surface. Roll the pastry fairly thin. Cut out circles to fit your muffin tin and place it into the cups. If the pastry gets warm or difficult to roll out place it in the refrigerator for a while and take a short break to allow it to cool. Put the pastry lined muffin tin in the refrigerator for 10 minutes before filling each hole with the mincemeat, about 1 heaped teaspoon for each pie.

    5
    Done

    Place the frangipane filling in a piping bag fitted with a plain wide tip. Pipe the topping into the cases. Do not overfill as the frangipane will rise as it cooks.

    6
    Done

    Sprinkle the flaked almonds over the top and bake for 20 to 25 minutes until the tops are golden. when done, allow the pies to cool before removing from the tin then sprinkle with confectioners sugar right before serving.

    Ian Cooks

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