Mary Berry Frangipane Mince Pies​ Recipe

This cozy Mary Berry Frangipane Mince Pies recipe is made with a buttery shortcrust pastry, rich mincemeat, ground almonds, butter, and eggs. The result is a wonderfully festive treat, combining a sweet, spiced fruit filling with a soft, nutty almond topping. This recipe is perfect for the Christmas holiday season and makes about 12 delicious pies.

Jump to Recipe

Mary Berry Frangipane Mince Pies Ingredients

For the Sweet Shortcrust Pastry:

• 1 1/2 cups (175g) all-purpose flour
• 1/2 cup (100g) cold unsalted butter, cubed
• 2 tbsp granulated sugar
• 1 medium egg yolk
• 1-2 tbsp cold water

For the Frangipane Topping:

• 1/2 cup (100g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg, beaten
• 1 cup (100g) ground almonds
• 1/2 tsp almond extract

For the Filling:

• Approx. 1 cup (250g) good-quality mincemeat
• Flaked almonds, for topping
• Confectioners’ sugar, for dusting

How To Make Mary Berry Frangipane Mince Pies

1. Make the pastry: Add the flour and cold butter to a food processor. Pulse the machine until the mixture looks like fine breadcrumbs. Add the sugar and egg yolk. Pulse again, adding the cold water 1 tablespoon at a time, until the dough just starts to come together.
2. Chill the dough: Gently form the dough into a ball, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
3. Prepare the frangipane: While the dough chills, make the topping. In a medium bowl, cream the softened butter and sugar together with an electric mixer until light and fluffy. Gradually beat in the egg, then fold in the ground almonds and almond extract until just combined.
4. Roll and cut the pastry: Preheat your oven to 400°F (200°C). Grease a 12-hole standard muffin tin. Roll the chilled pastry out on a lightly floured surface. Use a round cookie cutter (about 3 inches) to cut 12 circles.
5. Assemble the pies: Gently press the pastry circles into the holes of the muffin tin. Add about one teaspoon of mincemeat to each pastry case.
6. Add the topping: Spoon or pipe the frangipane mixture on top of the mincemeat, spreading it to the pastry edges. Sprinkle a few flaked almonds on top of each pie.
7. Bake the pies: Bake for 15-20 minutes, or until the pastry is golden and the frangipane is puffed and lightly browned.
8. Cool and serve: Let the pies cool in the tin for 5-10 minutes before carefully moving them to a wire rack to cool completely. Dust with confectioners’ sugar just before serving.

Recipe Tips

• Keep Your Pastry Cold: Using cold butter and cold water is the secret to a flaky, tender crust. The cold butter melts in the oven, creating steam pockets that make the pastry light.
• Don’t Overwork the Dough: When mixing the pastry, stop as soon as it comes together. Overmixing develops gluten, which can make the crust tough instead of crumbly.
• Use Room Temperature Ingredients for Frangipane: For a smooth, well-combined frangipane, make sure your butter and egg are at room temperature. This helps them mix together easily.
• Don’t Overfill the Pies: Only add about one teaspoon of mincemeat. If you add too much, it can bubble out and burn, and it won’t leave enough room for the frangipane to puff up.
• Watch the Almonds: Keep an eye on the pies in the last 5 minutes of baking. The flaked almonds on top can go from golden to burnt very quickly.

What To Serve Frangipane Mince Pies

These frangipane mince pies are truly wonderful on their own, served warm with a cup of hot tea or coffee. For a classic Christmas dessert, serve them with a spoonful of brandy butter or brandy-flavored whipped cream. A small scoop of high-quality vanilla ice cream or a drizzle of warm custard also makes an excellent pairing.

How To Store Frangipane Mince Pies Leftovers

• Refrigerate: Store leftover pies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can warm them in a low oven for 5 minutes before serving to freshen them up.
• Freeze: These pies freeze beautifully. Place them in a single layer in a freezer-safe container. They will keep for up to 3 months. Thaw at room temperature or reheat gently from frozen in a low oven.

Mary Berry Frangipane Mince Pies Nutrition Facts

• Calories: 280 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 45mg
• Sodium: 50mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 4g

Frequently Asked Questions

• Can I use store-bought pastry? Yes, absolutely. To save time, you can use a high-quality, pre-made sweet shortcrust pastry. Just roll it out and cut the circles as directed in the recipe.
• What is mincemeat? Mincemeat is a traditional British filling for pies. It is made from spiced, dried fruits, citrus zest, suet (or vegetable shortening), and often a bit of brandy or rum. Despite its name, modern mincemeat does not contain meat.
• Can I make these nut-free? The frangipane topping is made from almonds, so this specific recipe is not nut-free. If you need a nut-free version, you would have to make traditional mince pies and top them with a small pastry star instead of the frangipane.

Try More Recipes:

• Mary Berry Key Lime Pie​ Recipe
• Mary Berry​ Cherry And Coconut Cake Recipe
• Mary Berry Marmalade Loaf Cake​ Recipe