Description

This Festive Frangipane Mince Pies recipe combines a buttery all-purpose pastry filled with traditional mincemeat fruit filling and topped with a rich almond cream (frangipane). Baked to golden perfection and dusted with powdered icing sugar, these pies are perfect for holiday celebrations served warm or cold with custard, cream, or ice cream.

Ingredients

Scale

All Butter Pastry

220 g plain flour (all-purpose)
¼ teaspoon fine salt
115 g unsalted butter
60 ml ice cold water

Fruit Filling

350 g mincemeat (fruit filling)

Almond Cream (Frangipane) Topping

1 zest of orange
100 g granulated sugar
115 g unsalted butter
2 large eggs
100 g ground almonds (almond meal)
20 g plain flour (all-purpose)
½ teaspoon fine salt
30 g flaked almonds
1 tablespoon powdered icing sugar

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Instructions

Make the Pastry: Rub the butter into the flour. In a large mixing bowl, combine the flour and salt. Add the cubed butter and toss to coat it with flour. Use your fingertips to rub the butter into the flour until the butter pieces are the size of large peas.
Add Water and Form Dough: Gradually add ice cold water a little at a time while gently tossing with your fingertips until the dough just holds together when pressed.
Chill the Dough: Squeeze the dough gently in the bowl to form a disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
Prepare the Cupcake Pans: Lightly flour a cupcake tray and preheat your oven to 180C (350F). Remove the dough from the fridge and let it rest at room temperature for 10 to 15 minutes to prevent cracking when rolling.
Roll Out and Cut Dough: On a lightly floured surface, roll out the dough to about ¼ inch thickness (thickness of a coin). Use a 9 cm (3.5 inch) cookie cutter to stamp out rounds.
Line the Cupcake Tin and Fill: Place each dough round into the cupcake tin holes, pressing the dough to fit neatly against the base and sides. Spoon about two tablespoons of mincemeat fruit filling into each pastry base.
Make the Frangipane: Rub the orange zest into the granulated sugar to release its oils and flavor. In a mixing bowl, cream the butter together with the orange-scented sugar using electric beaters until pale and creamy.
Add Eggs and Dry Ingredients: Lightly whisk the eggs and add them gradually to the butter mixture, beating for about a minute. Though the mixture may look curdled initially, continue by adding ground almonds, flour, and salt and beat until fully combined and creamy.
Top the Mince Pies: Transfer the frangipane filling to a piping bag or zip-lock bag with a cut corner and pipe over the mincemeat-filled pastry cases. Alternatively, spoon around 2 tablespoons per pie on top. Sprinkle flaked almonds over each.
Bake with Foil Tent: Cover the cupcake tin loosely with aluminum foil to prevent over-browning. Bake the pies in the preheated oven for 15 minutes.
Finish Baking: Remove the foil tent and continue baking for another 15 minutes or until the pastry and almond topping are golden and cooked through.
Cool and Serve: Let the pies cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered icing sugar before serving warm or cold. Serve plain or with custard, cream, or ice cream if desired.

Notes

Step-by-step photos are available on the blog post to guide the baking process.
Store homemade Frangipane Mince Pies in an airtight container at room temperature for up to one week.
Freeze baked pies in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator and re-crisp in a 180C (350F) oven for 10 minutes before serving.
Use cold butter for the pastry to ensure flakiness.
Avoid overworking the dough to prevent tough pastry.
You can customize the mince pie fruit filling with your favorite flavors for a creative twist.
If the frangipane looks curdled after adding eggs, continue mixing; it will come together once dry ingredients are incorporated.
Covering the cupcake pan with foil during the initial baking prevents the topping and pastry from burning.

Nutrition

Serving Size: 1 pie
Calories: 320 kcal
Sugar: 18 g
Sodium: 130 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 70 mg