Frangipane Mince Pies

Great British Bake Off: Christmas

https://www.cutoutandkeep.net/projects/frangipane-mince-pies • Posted by Ebury Publishing

Mince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers. MAKES 24

You will need

A 7.5cm fluted Pastry Cutter 2 X 12-hole Bun Tins
For the frangipane
130 g Butter , softened 130 g Caster Sugar 2 Medium Egg(s) 2 tsp Dark Rum 2 tbsp Plain Flour 150 g Ground Almonds 1 x 400g jar of Mincemeat Icing Sugar , for dusting
For the pastry
300 g Plain Flour , plus extra for dusting A pinch of Salt 135 g Cold Unsalted Butter , cut into cubes 55 g Lard , cut into cubes 2 tbsp –3 tablespoons ice-cold Water

Project Budget

Time

Difficulty

Description

Mince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers. MAKES 24

Instructions

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.

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.

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.

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.