Frangipane Mincemeat Pies
Ingredients
For the pastry
- 3/4 cup Plain flour
- 4 tbsp Butter unsalted
- 1/4 cup Icing sugar
- 1 ea Egg – large
For the filling
- 1 cup Ready made mincemeat, 12 oz or larger
For the frangipane topping
- 1/2 cup Sugar Superfine
- 1 cup Butter unsalted
- 1 cuea Almonds – ground
- 1 ea Egg – large
- 1/2 tsp Almond extract
- 3 tsp Plain flour – heaped
- 3 tbsp Brandy
- Almonds flaked and toasted
- Icing sugar to dust
Instructions
- 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.
- Preheat the oven to 355ºF. Lightly butter a 12-hole non-stick muffin tin.
- 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.
- 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.
- 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.
- 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.