Easy Frangipane Topped Mince Pies Recipes

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EASY FRANGIPANE TOPPED MINCE PIES



Easy Frangipane Topped Mince Pies image

Delicious homemade mince pies topped with frangipane and flaked almonds, these Easy Frangipane Mince Pies look and taste impressive, but are actually super simple to make. (Promise I won't tell!)

Provided by Eb Gargano

Categories     Dessert     Pudding     Snack

Time 40m

Number Of Ingredients 11

200 g plain flour (US - all purpose flour)
100 g butter (cut into small cubes (plus extra for greasing))
Cold water ((approximately 6 tablespoons - you may need less))
250 g good quality mincemeat ((shop-bought is fine - I used Tesco finest))
A small handful of flaked almonds
Icing sugar (US - confectioner's sugar) (for dusting (optional))
100 g butter (softened)
100 g caster sugar
1 medium egg
1 teaspoon vanilla extract ((optional))
100 g ground almonds (US - almond flour)

Steps:

  • Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a 12 hole cupcake tray with a little butter.
  • Place the flour and the cubed butter in a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. (You can do this in a food processor if you prefer!)
  • Slowly add the cold water 1 tablespoon at a time until the mixture just starts to come together. Use your hands to form the mixture into a ball, but take care not to overwork the dough.
  • Wrap the pastry dough in clingfilm (or similar) and place in the fridge until needed.
  • Next, place the softened butter into a mixing bowl together with the caster sugar. Beat until pale and fluffy. Add the egg and beat again, then add the vanilla extract (if using) and the ground almonds, and stir to combine. This is your frangipane.
  • Take the pastry dough out of the fridge and roll out until it is a little bigger than your cupcake tray.
  • Carefully cut out circles of pastry with a fluted cutter that is 8cm (3¼inches) in diameter. Place the pastry circles in the prepared cupcake tray.
  • Next place 2 teaspoons of mincemeat in each pastry case.
  • Cover the mincemeat with 1 tablespoon of frangipane and scatter with a few flaked almonds.
  • Place the mince pies in your pre-heated oven and cook for 18-20 minutes until brown on top and cooked through. (The frangipane should spring back slightly when you press it down lightly with a finger - take care not to burn yourself, though!).
  • Leave the mince pies to cool in the tin for 10 minutes, then turn them out onto a cooling rack.
  • Finally, dust the mince pies with a little icing sugar (US - confectioner's sugar).
  • Serve the mince pies warm or cold, on their own or with custard / cream / ice-cream.

Nutrition Facts : Calories 329 kcal, Carbohydrate 38 g, Protein 5 g, Fat 18 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 49 mg, Sodium 241 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 5 g, ServingSize 1 serving

ALMOND-TOPPED MINCE PIES



Almond-topped mince pies image

These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite

Provided by Jane Hornby

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Yield Makes 24

Number Of Ingredients 15

100g soft pitted prunes, finely chopped (optional)
1 tbsp Armagnac or brandy (optional)
450g shop-bought mincemeat or Quick-to-mix homemade mincemeat (see 'Goes well with' below)
280g plain flour, plus extra for dusting
140g cold unsalted butter, cut into small cubes
4 tbsp golden caster sugar
1 large egg, beaten
140g soft unsalted butter
140g golden caster sugar
85g self-raising flour
100g ground almonds
2 large eggs, beaten
½ tsp almond extract
handful flaked almonds
icing sugar, to dust

Steps:

  • Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
  • Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
  • Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
  • For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
  • Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
  • Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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