Frangipane Mince Pies

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• Step 1

  For the pastry, put the flour and salt into
  a large bowl and, using your fingers, gently
  rub in the butter and lard until it resembles
  breadcrumbs. Add enough chilled water, a little
  at a time, for it to come together in a soft dough.
  Knead gently into a ball, wrap in clingfilm and
  chill for 15 minutes.Meanwhile, heat the oven
  to 200°C/400°F/gas 6.

• Step 2

  For the frangipane, cream the butter and
  sugar in a bowl until light and fluffy. Gradually
  beat in the eggs and rum, then fold in the flour
  and ground almonds.

• Step 3

  Roll out half the chilled pastry on a lightly
  floured surface to 3mm thick. Stamp out
  12 rounds using the fluted cutter, then use to line a bun tin. Repeat with the remaining
  pastry to line the second tin. Place a teaspoonful
  of mincemeat in each pastry case.

• Step 4

  Top each mince pie with a heaped teaspoonful
  of the frangipane mixture, place in the heated
  oven and bake for 20–25 minutes until golden.
  Cool on a wire rack before dusting with icing
  sugar and serving.

  THINKING AHEAD
  Freeze the cooked pies in their tins until
  solid, then transfer to freezer bags and
  freeze for up to 3 months.Warm through
  from frozen in a medium–high oven.

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