Deep-filled mince pies

Deep-filled mince pies

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(11 ratings)

Prep: 20 mins Cook: 25 mins

More effort

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

  • Freezable
  • Easily halved

Nutrition: per pie

  • kcal546
  • fat25g
  • saturates12g
  • carbs77g
  • sugars50g
  • fibre2g
  • protein7g
  • salt0.39g
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For the pastry

  • 400g butter, very cold, cut into cubes



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 almond
  • 200g golden caster sugar
  • 4 egg whites
  • few drops almond extract


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 1 egg, beaten, to seal and glaze



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


  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.

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Comments, questions and tips

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Anne-Marie Stephens's picture
Anne-Marie Stephens
9th Dec, 2018
I made these today! The pastry is beautifully short and melt-in-the-mouth crumbly! The frangipane topping under the lid means the pies are perfectly full and extremely delicious! I want everyone in the world to taste them but I also don’t want to share them. I definitely be making these again. Absolutely gorgeous
tomloveswine's picture
17th Oct, 2017
Pastry tricky to handle, however it was my first attempt at making pastry. Ended up throwing the first batch of pastry away as kept crumbling, second batch of pastry was better and in the end they turned out beautiful! Will definitely make again but with half the ingredients.
4th Nov, 2013
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.
21st Dec, 2012
Is it possible to make the pastry today and keep it in the fridge to make the pies on Monday?
21st Dec, 2012
Is it possible to make the pastry today and keep it in the fridge to make the pies on Monday?
21st Dec, 2012
Is it possible to make the pastry today and keep it in the fridge to make the pies on Monday?
28th Jul, 2012
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!!
1st Jan, 2012
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.
15th Dec, 2011
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.
10th Dec, 2011
Made them today and they were lovely - yes I regarding the earlier comment I needed more water to bind together


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