Frangipane-Topped Mince Pies
If you want to take your mince pies to the next level, this is the recipe to try. A layer of rich almond frangipane baked over the mincemeat transforms these into something truly special. They feel like the elegant cousin of the classic mince pie, perfect for Christmas parties or when you want to impress.
Ingredients
Sweet Pastry
560g plain flour
360g butter, cold and diced
80g caster sugar
2 eggs
Zest of 2 oranges
Mincemeat Filling
As per the Classic Mince Pie recipe
Frangipane Topping
100g unsalted butter, softened
100g caster sugar
2 large eggs
100g ground almonds
2 tbsp plain flour
½ tsp almond extract (optional)
Flaked almonds, for topping
Method
Preheat oven to 170°C fan.
Roll pastry to 3mm thickness. Cut circles to fit your tin and press them in.
Add a spoonful of mincemeat into each case.
Make the frangipane: cream butter and sugar until fluffy. Beat in eggs one at a time, then fold in ground almonds, flour, and almond extract.
Spoon frangipane mixture over the mincemeat to cover. Scatter with flaked almonds.
Bake for 25–30 minutes until golden and set.
Cool slightly before dusting with icing sugar.
Elliot’s Tips
These keep really well and can be baked the day before serving.
For a professional finish, glaze the tops with a little warmed apricot jam.
Serve warm with clotted cream for the ultimate indulgence.