Frangipane Mince Pies
12 Mince Pies
15 minutes
20 minutes
There’s something magical about the combination of buttery pastry, spiced mincemeat, and nutty frangipane. These Frangipane Mince pies, inspired by our Thursday Cottage rich luxury mincemeat, are the perfect bake to bring warmth and indulgence to your winter table. It’s a recipe that balances tradition with a touch of elegance, making it ideal for Christmas gatherings or cosy afternoons with a cup of tea.
Ingredients
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230g of plain flour
125g of unsalted butter
75g of icing sugar
1 egg yolk
1 teaspoon of vanilla bean paste
3 tablespoons of milk
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85g of unsalted butter
85g of caster sugar
85g of ground almonds
15g of plain flour
1 egg
Half a teaspoon of Almond extract
A teaspoon of vanilla bean paste
1 tablespoon of brandy (optional, or you could use any liquor you’d like)
A Jar of Thursday Cottage Mincemeat
Directions
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Mix the flour, butter and sugar either in a stand mixer with a paddle attachment, with a hand mix or by hand, until the butter is broken down and it forms rough breadcrumbs. Add the egg yolk, vanilla and milk and mix into it forms a dough. Wrap the dough in clingfilm and rest in the fridge for about 30 minutes.
Once it’s chilled roll out on a floured surface, using a round cookie cutter that’s the right size for your muffin tin cut 12 circles you can re-roll if you need to. (I greased the muffin tin and put parchment circles on the bottoms just to make sure that they would come out easily). Gently place the pastry circles over the muffin tin and use the end of a rolling pin to guide the pastry into the muffin tin evenly. Put the muffin tin in the fridge for another 30 minutes.
Preheat the oven to 200° C or 180° fan
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Put all of the ingredients in a bowl/stand mixer and mixed together until well combined.
Get the pastry out of the fridge using a fork spike the bottom of each mince pie a couple of times. The amount of mincemeat you put in the bottom will be determined by how deep your mince pies are. Mine are deep so I put a very heap teaspoon in the bottom of each pastry case. Press the mincemeat down gently so it’s even, then either pipe or spoon the frangipane on top making sure that it’s just below the level of the pastry and that the frangipane covers the mincemeat with no gap so that it doesn’t leak out during baking.
Bake for around 20 minutes until the pastry is golden and the frangipane is risen, golden and cooked through. You can check this with a skewer or a cake tester.
Allow the mince pies to cool for a few minutes before trying to turn them out so the pastry can harden up.
You can decorate them however you would like. I made a star stencil and dusted them with icing sugar and edible glitter.
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