The Ultimate Frangipane Mince Pie Recipe

Christmas has really taken hold at Monty Booch HQ, and we may have had one (or a dozen) of these mince pies already. Take your festive baking to the next level with our indulgent frangipane mince pies. Combining buttery pastry, rich zesty mincemeat, and almond frangipane topping, they’re the perfect twist on a Christmas classic.

Ingredients (Makes 12 pies)

For the Pastry:

• 200g plain flour
• 100g cold unsalted butter, diced
• 50g icing sugar
• 1 large egg yolk
• 1-2 tablespoons cold water

For the Enhanced Mincemeat Filling:

• 250g good-quality mincemeat
• Zest of 1 lemon
• Zest and juice of 1 orange
• 2 tablespoons brandy (optional, but recommended)

For the Frangipane:

• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 1 tablespoon plain flour
• 1 teaspoon almond extract (optional)

To Decorate:

• A handful of flaked almonds
• Icing sugar for dusting

Method

1. Prepare the Pastry

   • Rub the butter into the flour in a bowl until it resembles breadcrumbs. Stir in the icing sugar.
   • Add the egg yolk and 1 tablespoon of cold water. Mix until the dough comes together, adding more water if necessary.
   • Wrap in cling film and chill for at least 30 minutes.

2. Enhance the Mincemeat

   • In a bowl, mix the mincemeat with the lemon zest, orange zest, orange juice, and brandy. Stir well and set aside to let the flavours meld while you prepare the other components.

3. Make the Frangipane

   • Beat the butter and sugar until light and creamy. Gradually add the eggs, one at a time.
   • Stir in the ground almonds, plain flour, and almond extract (if using). Set aside.

4. Assemble the Mince Pies

   • Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease a 12-hole tart tin.
   • Roll out the chilled pastry on a floured surface to about 3mm thick. Cut out circles slightly larger than the tart holes. Gently press the pastry into the tin.
   • Spoon a heaped teaspoon of the enhanced mincemeat into each pastry case.

5. Top with Frangipane

   • Add a dollop or pipe the frangipane mixture over the mincemeat, smoothing to cover the filling.
   • Sprinkle flaked almonds over the top for added crunch.

6. Bake the Pies

   • Bake for 20-25 minutes, or until the frangipane is golden and puffed, and the pastry is cooked through. Allow to cool in the tin for a few minutes before transferring to a wire rack.

7. Decorate and Serve

   • Once cooled, dust with icing sugar for a festive touch.

The zesty lemon, orange, and warming brandy elevate these frangipane mince pies into an unforgettable Christmas treat, perfect with a cold (or warm glass of Lady Sourmouth Kombucha) 🎄