Almond-topped mince pies

Almond-topped mince pies

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(7 ratings)

Prep: 40 mins Cook: 20 mins - 25 mins plus chilling

Easy

Makes 24
These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite

Nutrition and extra info

  • Freezable

Nutrition: per mince pie (using Quick-to-mix mincemeat recipe)

  • kcal284
  • fat14g
  • saturates7g
  • carbs33g
  • sugars22g
  • fibre1g
  • protein4g
  • salt0.1g
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Ingredients

  • 100g soft pitted prunes, finely chopped (optional)
  • 1 tbsp Armagnac or brandy (optional)
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 450g shop-bought mincemeat or Quick-to-mix homemade mincemeat (see 'Goes well with' below, right)

For the pastry

  • 280g plain flour, plus extra for dusting
  • 140g cold unsalted butter, cut into small cubes
  • 4 tbsp golden caster sugar
  • 1 large egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

For the topping

  • 140g soft unsalted butter
  • 140g golden caster sugar
  • 85g self-raising flour
  • 100g ground almonds
  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp almond extract
  • handful flaked almonds
  • icing sugar, to dust

Method

  1. Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.

  2. Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).

  3. Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.

  4. For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.

  5. Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.

  6. Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.

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Comments, questions and tips

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Aimee_E
21st Nov, 2016
5.05
Looking forward to making these again this year. I made half mincemeat and half raspberry jam last year. Lovely!
tracymck
12th Nov, 2016
These are delicious. Made them last year, will be making again this year.
Munchies41
14th Dec, 2015
5.05
Made a batch of these yesterday. Super scrummy!
fallenstar27
9th Dec, 2015
5.05
Great recipe. Everything went perfectly and I'll definitely make them again.
beaches
15th Nov, 2015
Hi made these tasted fantastic but realy love to know were I may purchase a bun tin the same as in the photo... Thanks
goodfoodteam's picture
goodfoodteam
10th Dec, 2015
Thanks for your enquiry. The bun tin in the photo is an old one and so not available to buy at a cook shop on the high street, but you might be able to pick up something similar from a charity shop or at a boot sale.
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