Lots of pictures and very few words today – I have my hands and mouth full of frangipane mince pies….
I was feeling a little rustic and old-school when I made these – so I actually made my own pastry! I’m usually fairly lazy when it comes to pastry – buying the pre-made and pre-rolled stuff. However this is an easy version and only takes a couple of minutes to pull together (plus a bit of chilling time in the fridge).
I did stick with the pre-made mincemeat though. I can’t believe I used to hate this stuff as a kid. I could eat it straight out of the jar now!!
The frangipane is an easy home-made recipe too. Similar to the one I use in my peach and almond tart, you don’t need a mixer – just whisk it together in a bowl before spooning on top of the mincemeat-filled pastry cases.
Maybe with a drizzle of cream?
Or eat them cold.
However you eat them, they won’t last long (at least not with me around….).
- For the Pastry (or you can use ready-rolled sweet shortcrust pastry):
- 240g (2 cups) plain flour, plus extra for rolling
- 3 tbsp confectioners sugar
- 125g (1/2 cup) butter, chilled and cubed
- finely grated zest 1 orange
- 1 medium egg
- For the Frangipane:
- 180g (3/4 cup) unsalted butter, softened
- 200g (1 cup cup) golden caster sugar
- 3 eggs
- ½ tsp almond extract
- 180g (1 + ½ cup) ground almonds (almond meal)
- 410g (14.5oz) jar Mincemeat
- 5 tbsp flaked Almonds
- 2 tbsp confectioner's sugar
- First make the pastry - Place the flour, confectioner's sugar and butter in a food processor and pulse until fine crumbs form. Add the orange zest and egg and pulse again until it just comes together (add a couple of drops of cold water if it's still too crumbly to come together).
- Place the pastry on a piece of lightly floured baking parchment. Squash together to form it into a ball, then roll it out to ¼ inch thick with a lightly floured rolling pin.
- Place in the fridge to chill for 30-60 minutes (cover with clingfilm if leaving in the fridge for longer - up to two days).
- Whilst the pastry is chilling, make the frangipane. Place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler. Stir in the eggs and almond extract until mixed, then stir in the ground almonds. Place in the fridge until you’re ready to use it.
- Preheat the oven to 190c/375f
- Once the pastry is chilled cut out rounds using an 8cm/3" fluted cutter. Re-roll the pastry as necessary. You should get 18-20 rounds. Press each piece of pastry carefully into the hole of a 12-hole cake tin (a regular fairy-cake tin - not a muffin tin). You'll need two trays.
- Fill each pastry- hole with a tablespoon of mincemeat, then top with a heaped tablespoon of frangipane and smooth the top slightly (it will spread as it cooks, so you don't need to be too neat). Sprinkle with the flaked almonds and place in the oven for 15-20 minutes until golden brown.
- Take out of the oven and leave to cool before sifting over a little confectioner's sugar, then serve.