Mary Berry Frangipane Mince Pies

These Frangipane Mince Pies are a lovely twist on the traditional festive treat. The homemade pastry is buttery and flaky, while the frangipane adds a sweet almond flavor that perfectly complements the rich mincemeat. They’re perfect served warm or cold and make for a delicious treat during the holidays.

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Ingredients Needed:

For the Pastry:

• 240 g (2 cups) plain (all-purpose) flour, plus extra for rolling
• 3 tbsp confectioners’ (icing) sugar
• 125 g (1/2 cup + 1 tsp) unsalted butter, chilled and cubed
• Finely grated zest of 1 orange
• 1 medium egg

For the Frangipane:

• 90 g (6 tbsp) unsalted butter, softened
• 100 g (1 cup) golden caster sugar (or superfine)
• 1 large egg
• ½ tsp almond extract
• 90 g (1 1/2 cup) ground almonds (almond meal)

Also:

• 410 g (14.5 oz) jar mincemeat
• 4 tbsp flaked almonds
• 2 tbsp confectioners’ sugar

How To Make Frangipane Mince Pies?

1. Make the Pastry: Put the flour, icing sugar, and butter in a food processor. Pulse until the mixture resembles fine breadcrumbs. Add the orange zest and egg, then pulse again until the dough collides. If it’s still crumbly, add a little cold water.
2. Roll Out the Dough: Turn the dough out onto a piece of baking parchment and press it into a ball. Place another sheet of parchment on top and roll it out to about 4mm thick. Chill in the fridge for 30-60 minutes.
3. Ma ke the Frangipane: Beat the softened butter and sugar together until light and creamy. Add the egg and almond extract, then mix in the ground almonds. Pop it in the fridge until you’re ready to use it.
4. Prepare the Pies: Preheat your oven to 190°C(fan). Once the pastry is chilled, peel off the parchment and cut out rounds using an 8cm (3”) cutter. Press each piece of pastry into a 12-hole cake tin.
5. Fill the Pies: Spoon a tablespoon of mincemeat into each pastry case, then top with a tablespoon of frangipane. Don’t overfill, as it will spread while baking.
6. Bake the Pies: Sprinkle flaked almonds over the top and bake for 15-20 minutes until golden brown.
7. Cool and Serve: Let the pies cool for 5 minutes, then transfer them to a wire rack to cool completely. Dust with icing sugar before serving.

Recipe Tips:

• Chill the Pastry Well: After making the pastry, it’s crucial to chill it for 30-60 minutes. This helps prevent the dough from shrinking while baking, ensuring your mince pies keep their shape.
• Don’t Overfill with Frangipane: When adding the frangipane, only use about 19g per pie. If you add too much, it will overflow during baking and create a messy pie.
• Use Cold Butter for the Pastry: Make sure the butter for the pastry is chilled and cut into cubes. This will help the pastry become flaky and tender when baked.
• Roll the Dough Evenly: Roll the dough to about 4mm thick. If it’s too thick, the pies will be heavy; too thin, and they might break. Aim for a nice, even thickness for the best texture.
• Monitor Baking Time Closely: Keep an eye on the pies while they bake. Once they turn golden brown, take them out immediately. Overbaking can dry them out and affect the texture of the frangipane.

How To Store Leftovers?

• Refrigerate: Let the leftover mince pies cool completely to room temperature. Then, place them in an airtight container and store them in the fridge for up to 5 days.
• Freeze: After the pies have cooled, place them in an airtight container or freezer bag. Freeze for up to 3 months.

Nutrition Facts:

• Calories: 281 kcal
• Total Fat: 14g
• Saturated Fat: 7g
• Cholesterol: 44mg
• Sodium: 136mg
• Potassium: 40mg
• Total Carbohydrate: 36g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 4g

Try More Mary Berry Recipes:

• Mary Berry Creme Caramel
• Mary Berry Brioche Bread and Butter Pudding