Frangipane mince pies are a luxurious twist on the traditional British Christmas treat. A buttery, crumbly pastry shell is filled with a layer of spiced mincemeat and topped with a soft, nutty almond frangipane. The frangipane puffs up and browns beautifully as it bakes, creating a delicious contrast of textures and flavors that elevates the classic mince pie into something truly special.
Ingredients
- For the pastry: 2 ½ cups (315 g) all-purpose flour
- For the pastry: ½ cup (115 g) unsalted butter, cold and cubed
- For the pastry: ½ cup (115 g) vegetable shortening, cold and cubed
- For the pastry: ¼ cup (50 g) granulated sugar
- For the pastry: 1 large egg yolk
- For the pastry: 3-4 tablespoons (45-60 ml) ice-cold water
- For the filling: 1 ¼ cups (375 g) good-quality mincemeat (or homemade)
- For the frangipane: ¾ cup (170 g) unsalted butter, softened
- For the frangipane: ¾ cup (150 g) granulated sugar
- For the frangipane: 2 large eggs, at room temperature
- For the frangipane: 1 ½ cups (150 g) ground almonds (almond flour)
- For the frangipane: 2 tablespoons all-purpose flour
- For the frangipane: 1 teaspoon almond extract
- For the topping: ¼ cup (30 g) flaked almonds (optional)
- For the topping: powdered sugar, for dusting (optional)
Instructions
- Make the pastry: In a large bowl, whisk together the flour and sugar. Add the cold butter and shortening. Using a pastry blender or your fingertips, rub the fats into the flour until the mixture resembles coarse breadcrumbs. Add the egg yolk and 3 tablespoons of ice-cold water. Mix with a fork until the dough just begins to come together. If it seems dry, add the remaining tablespoon of water. Turn the dough out onto a lightly floured surface and gently knead a few times until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Prepare the frangipane: In a medium bowl, beat the softened butter and sugar together until pale and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Gently fold in the ground almonds and flour until just combined. Set aside.
- Preheat the oven to 375°F (190°C). Grease two 12-hole mini muffin tins (or use one 12-hole tin and bake in batches).
- Roll out the pastry: On a lightly floured surface, roll the chilled pastry to about â…›-inch (3 mm) thick. Using a 3-inch (7.5 cm) round cutter, cut out 24 circles. Reroll the scraps as needed. Press each circle into a mini muffin tin hole, ensuring the pastry comes up the sides.
- Fill the pies: Place about 1 ½ teaspoons of mincemeat into each pastry case, spreading it evenly. Top with about 1 tablespoon of the frangipane mixture, smoothing the top with the back of a spoon. The frangipane should fill the case almost to the top. If using, sprinkle a few flaked almonds over each pie.
- Bake: Bake for 20-25 minutes, or until the pastry is golden and the frangipane is puffed up and golden brown. A skewer inserted into the frangipane should come out clean. Remove from the oven and allow to cool in the tins for 5 minutes.
- Cool and finish: Carefully transfer the pies to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.
Tips
- Keep everything cold: For the flakiest pastry, ensure your butter, shortening, and water are very cold. If the dough becomes warm while rolling, chill it again for 10-15 minutes.
- Don’t overfill: The frangipane will rise as it bakes. Fill the pastry cases only about three-quarters full with frangipane to prevent it from overflowing.
- Use good mincemeat: The quality of the mincemeat really matters. If using a very wet mincemeat, you may want to drain it slightly before using to prevent the pastry from becoming soggy.
- Substitutions: If you don’t have vegetable shortening, use all butter (1 cup / 225 g total) for the pastry. For a nut-free version, replace the ground almonds with an equal amount of all-purpose flour and omit the almond extract.
Serving Suggestions
Serve these frangipane mince pies warm or at room temperature. They are wonderful with a dollop of clotted cream, a spoonful of brandy butter, or a scoop of vanilla ice cream. They also pair beautifully with a cup of tea, mulled wine, or a glass of cold milk.
Variations
- Citrus twist: Add the zest of one orange or lemon to the frangipane mixture for a bright, fragrant flavor.
- Spiced frangipane: Add ½ teaspoon of ground cinnamon or mixed spice to the frangipane for extra warmth.
- Chocolate frangipane: Replace 2 tablespoons of the ground almonds with 2 tablespoons of cocoa powder for a chocolate-almond version.
- Cherry and almond: Place a single glacé cherry on top of the mincemeat before adding the frangipane for a festive touch.
Storage and Reheating
Store the baked mince pies in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months; freeze them unbaked and bake from frozen, adding 5-10 minutes to the baking time. To reheat, place them in a preheated 350°F (175°C) oven for 5-8 minutes until warmed through. Do not reheat in the microwave, as the pastry will become soggy.
Frequently Asked Questions
What is frangipane? Frangipane is a sweet almond-flavored filling made from ground almonds, butter, sugar, and eggs. It is commonly used in French and European baking, such as in the classic Bakewell tart or galette des rois.
Can I use ready-made pastry? Yes, you can use a sheet of ready-rolled shortcrust or puff pastry to save time. If using puff pastry, the pies will be lighter and flakier, but the frangipane and mincemeat will still work wonderfully.
Can I make these mince pies ahead of time? Absolutely! You can make the pastry and frangipane up to 2 days in advance and keep them refrigerated. You can also assemble the pies and keep them in the refrigerator for up to 24 hours before baking. Baked pies will keep for up to 3 days in an airtight container.
Why did my frangipane overflow? This usually happens if you overfilled the pastry cases. Remember to fill them only about three-quarters full with frangipane. Also, make sure your eggs are at room temperature, as cold eggs can cause the mixture to curdle and rise unevenly.
Can I use a different type of mincemeat? Yes, you can use any mincemeat you like, including vegetarian or vegan versions. If your mincemeat is very chunky, you may want to chop it slightly so it spreads evenly in the pastry cases.
How do I prevent the pastry from becoming soggy? To prevent a soggy bottom, you can brush the inside of the pastry cases with a beaten egg white before adding the filling. This creates a barrier that helps keep the pastry crisp. Also, make sure the mincemeat is not too wet.
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