alternative bake to the pastry rich, double crust pies usually enjoyed around Christmas time. They’re easy to
make, and with shop bought pastry you’ll be sat down enjoying one
before you know it!
Mince pies are a much loved part of Christmas festivities. In fact you could possibly go as far as to say that they’re almost a staple treat for many households. If Family Fortunes were to pose a question along the lines of: ‘Name foods commonly associated with Christmas‘, then I’m more than sure that mince pies would be a popular answer nestled amongst turkey, Brussels sprouts and Christmas pudding.
Although I shared a Mince Pie recipe with marzipan last year, here on Only Crumbs Remain, my thinking was that as Mince Pies are such an integral part to most people’s festivities another Christmas recipe for these delicious little bakes wouldn’t be over kill! After all, you can never have too many mince pies! 😉
As much as I love pastry, both making and eating it, I’m aware that some people can find it a little too rich when the mince pie is presented as a double crust, as our American friends would say.
An alternative idea would be to cover the delicious sweet mincemeat filling with frangipane,
topping it with a scattering of flaked almonds before baking. Think
almond! Think a lighter bake! Think a lovely change to the traditional
mince pie! Think pass the brandy butter! Think delicious!
These little mince pies with a frangipane crust were made in a muffin pan rather than the regular patty tin, making them a little deeper to allow sufficient filling to nestle inside. After all, nobody wants a mincepie which barely has any filling in it!
It also had the added benefit of allowing the frangipane to rise during
the bake without overspilling across the baking tray beyond!
These delicious mince pies with a frangipane crust make a perfect alternative bake to the pastry rich, double crust pies. They’re easy to make, and with shop bought pastry you’ll be sat down enjoying one before you know it!
Let’s get to it and bake Mince Pies with a Frangipane Crust
alternative bake to the double crust pies usually enjoyed around Christmas time.
Hands on time: 30 – 35 mins Cook time: 20- 25 mins Yield: 10
1 x 12 hole Muffin Tin.
1 x large plain round biscuit cutter measuring about 98mm
For the Sweet Pastry (Pate Sucree)
- 137g Plain Flour, + extra for rolling
- 50g Butter, unsalted & chilled
- 50g Icing Sugar
- 1 Egg, large, lightly beaten
For the Sweet Mincemeat Filling
- 230g Sweet Mincemeat
- 1 Orange, Zest of
- Pinch of Ground Cinnamon
- Pinch of Ground Nutmeg
For the Frangipane
- 100g Unsalted Butter, softened
- 50g Golden Caster Sugar
- 50g Caster Sugar
- small Pinch of Salt
- 2 Eggs, medium
- 1/2 – 1 capful Almond Extract
- 100g Ground Almonds
- 2 handful Flaked almonds
- Icing Sugar
a) Re-roll the off-cuts of pastry once as continued re-balling and rolling will toughen the pastry. b) Consider using shop bought pastry to reduce the hands on time. c) If you don’t have a large biscuit cutter consider cutting around a cup or container. Ensure the pastry discs are large enough to come up the sides of the muffin holes.