Deep-filled mince pies

Deep-filled mince pies

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(8 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Moderately easy

Servings

Makes 20-24 muffin-sized pies

These deep, decadent mince pies with a layer of almond frangipane cook brilliantly from frozen

Nutrition and extra info

Additional info

  • Easily halved
Nutrition info

Nutrition per pie

kcalories
546
protein
7g
carbs
77g
fat
25g
saturates
12g
fibre
2g
sugar
50g
salt
0.39g

Ingredients

  • 900g mincemeat

For the pastry

  • 400g butter, very cold, cut into cubes
  • 700g plain flour, plus extra for rolling out
  • 200g golden caster sugar
  • 2 egg yolks
  • 1 tbsp water or milk

For the almond filling

  • 200g ground almonds
  • 200g golden caster sugar
  • 4 egg whites
  • few drops almond extract
  • 1 egg, beaten, to seal and glaze

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Method

  1. Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles fine crumbs or whizz in a food processor. Stir in the sugar and a good pinch of salt, then add the egg yolks and water or milk and work into the mix with a knife until the dough starts to clump together. Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth. Shape into a flat disc. Wrap in cling film then chill while you make the topping.
  2. Heat oven to 200C/fan 180C/gas 6. Beat the almonds, sugar, egg whites and almond extract together to a rough paste.
  3. Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10cm circles, depending on the depth of your muffin tin) with a round cutter. Push into the wells of a 12-hole muffin tin. Re-roll the leftover pastry and cut out enough 7cm circles to cover the tops.
  4. Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp almond mix. Brush the edges of the cases with egg and press the tops on, then brush with egg. If you’re making ahead, ‘open’ freeze at this point, in the tin, uncovered. Once frozen, cover with cling film and use within a month. Bake for 20-25 mins until golden from fresh or for 25-30 mins from frozen. Leave to cool almost completely in the tin before lifting out. Serve dusted with a little icing sugar if you like. Repeat with remaining mix to make a second batch.

Recipe from Good Food magazine, November 2006

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Comments

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nik1977's picture

Wow...excellent recipe must say they're the best mince pies I've tasted and like a previous comment I needed to add a little more water to bind and I started making it in the processor but it was way to much mix so I switched to my kenwood to finish it off.

emmafitz1996's picture

Is it possible to make the pastry today and keep it in the fridge to make the pies on Monday?

emmafitz1996's picture

Is it possible to make the pastry today and keep it in the fridge to make the pies on Monday?

emmafitz1996's picture

Is it possible to make the pastry today and keep it in the fridge to make the pies on Monday?

gazelleie's picture
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Really yummy!! very morish! however in my recipe i did not put the almond paste but they were perfect without and much less calorific!! I halved the ingredients and the pastry was delicious. Mine was possibly too thick and the mince pie tops did not stick that well. Very professional and GORGEOUS finish!!

heatherbelle's picture
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The pastry for this recipe is really delicious. I have made these twice now and I have to say that the pastry recipe makes LOADS. I actually got 24 big muffin-sized pies out of one recipe of pastry by re-rolling the scraps both times. I nearly always rip the pastry pushing it into the deep tins but it takes patching very well and is still delicious. The frangipane also makes heaps.

c0c0nut5's picture
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Excellent mince pies. Everyone loves them. Made the pastry in the food processor in two batches. Unless you have an industrial processor, I found this was the best way. The only change I made was with the two left over egg yolks, I added a little milk, whisked together and used this to glaze the mince pies. Glad I found this recipe it is going to be used every Christmas.

darrenmiller's picture
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Made them today and they were lovely - yes I regarding the earlier comment I needed more water to bind together

gervais's picture

Made the pastry today,next time I wouldn't bother using the food processor as despite my decent sized processor there was just far too much mixture, it was ridiculous. I then had to transfer to a bowl and finish by hand,waste of time and created more dishes to wash! The pastry was good.

c0c0nut5's picture
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Best mince pies EVER.

tableview's picture

I'm definitely going to make them! I LOVE Christmas Mince Pies n I always eat them at Christmas n on top of it all Marzipan is my absolute favourite treat!

dolphins45's picture

Just taken them out of oven and look great -however did anyone else find it needed way more milk than recommended to bind it together? Maybe my eggs were too small .......

nicole011270's picture
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Everyone loves these - even my brother-in-law who doesn't like mince pies! Have been making the recipe since it first appeared and wouldn't use another.

charlene25's picture
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simply amazing .........thanks.
For next time I will put 3 egg whites instead of 4 (my eggs were a bit big) . I had to add more ground almonds for good consistancy.
Also if you can prepare the dough a day in advance, it would be much easier to handle the next day !!

catherinefrank's picture
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Absalutely BRILLIENT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
The best pastrie bit ever although it was a bit crumberly to handle.

danbeasley06's picture

are they nice

marshamayhem's picture
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I forgot to add stars!!!

marshamayhem's picture
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Finally this recipe is on their web site!

I have been making these yearly since they appeared in the 2006 November magazine along with the Armangac mincemeat.

The pastry is quite easy, I've only messed up one batch where I messed with it for two long.

The frangipane layer is just totally yummy, I'm a fan of marzipan so this was always going to be a winner.

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