Almond- topped mince pies

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

100g soft pitted prunes, finely chopped ( optional)

1 tbsp Armagnac or brandy ( optional)

450g shop- bought mincemeat

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

140g soft unsalted butter 140g golden caster sugar 85g self- raising flour 100g ground almonds 2 large eggs, beaten ½ tsp almond extract Handful flaked almonds Icing sugar, to dust 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.

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.