The Best Mini Frangipane Topped Mince Pies
Mini frangipane mince pies are the perfect size to satisfy those holiday cravings!
Equipment
Ingredients
- 87 g Butter (softened)
- 87 g Caster Sugar
- 2 Eggs
- 87 g Ground Almonds
- 1 tsp Almond Extract
- 5 tbsp Mincemeat
Pastry
- 125 g Plain Flour
- 62 g Butter (Cut into cubes)
- 1 small Egg
Instructions
- For the pastry, put the flour into a large bowl. Add the butter and rub in until it resembles bread crumbs. Stir in the sugar, then mix in the egg to bind to a soft dough. Wrap the dough in clingfilm and chill in the freezer for 15 minutes.
- Meanwhile, put the butter and sugar in a bowl and cream together until pale and fluffy. Add the eggs one at a time, beating well after each one. Mix in the ground almonds and almond extract.
- Roll out the dough on a lightly floured surface and cut out rounds to fit your bun. Prick the bottoms with a fork but not right through. Spread the mincemeat over each bottom of the pastry shells. Pour the almond mixture over the mincemeat.
- Bake in a preheated oven at 190°c/170°c fan/Gas 5 for about 26 minutes until the filling is golden and firm to the touch. After a few minutes, carefully remove them from the tins and transfer them to a wire rack to cool. When completely cool, sprinkle with icing sugar.
Digital Recipe Planner For Food Lovers
Organise every recipe you love in one beautifully designed, fully hyperlinked Digital Recipe Planner Download your copy now!Nutrition
Calories: 190kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 53mgSodium: 113mgPotassium: 23mgFiber: 1gSugar: 11gVitamin A: 294IUCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!