Every year I make a batch of mince pies. Generally it’s my traditional mince pie recipe with a pastry base and a pastry lid. This year however I decided to try something different.
This year my mince pies have their traditional pastry case but a delicious frangipane topping. If you love almond flavoured treats then this recipe will be for you.
For the mince filling I used a jar and added extra mixed spice, the zest of an orange and a splash of whiskey. Nothing too difficult here.
Hope you enjoy!
For the filling:
1 jar of mince
Zest of 1 orange
1 tbsp mixed spice
4 tbsp whiskey or brandy
For the pastry cases:
300g plain flour
150g cold butter
Zest of 1 orange
40g caster sugar
1 egg plus 1 egg yolk
For the frangipane topping:
100g caster sugar
100g ground almonds
1 tbsp plain flour
1/2 tsp almond essence
Flaked almonds and demerara sugar, to decorate
To make the filling, mix together all the ingredients for the filling in a mixing bowl and set aside. If you have time, do this a day or two in advance to let the flavours mingle.
To make the pastry cases, place the butter and flour in a large bowl and rub together until it resembles fine breadcrumbs. Mix in the sugar.
Add in the egg mixture and begin to pull together to form a dough using clean hands. Allow the dough to sit in the fridge for at least 30 mins.
Dust a clean work surface with flour and turn out the dough. Knead lightly and roll out to approx. 1/4-inch. Using a circular cutter, cut out 24 bottoms and line two muffin tins.
Preheat the oven to 180C.
To make the frangipane topping, beat together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Mix in the ground almonds, almond essence and flour to form a smooth batter.
Place a teaspoon of mince filling into each case and top with the frangipane batter and a sprinkle of almond flakes and demerara sugar.
Bake in the preheated oven for 20 mins before removing from the tin to cool on a wire rack.