Frangipane Mince Pies
Use Juicy & Fruity Mincemeat, or 500g (1lb 2oz) ready-made. Hands-on time 30min, plus chilling and cooling. Cooking time about 30min. Makes 12
◆ 200g (7oz) plain flour, plus
extra to dust ◆ 1tbsp caster sugar ◆ 100g (3½oz) unsalted
butter, cold and cubed ◆ 1 medium egg yolk ◆ 1 quantity Juicy & Fruity
Mincemeat FOR FRANGIPANE TOPPING ◆ 50g (2oz) unsalted butter,
softened ◆ 50g (2oz) caster sugar ◆ 1 medium egg, beaten ◆ 50g (2oz) ground almonds
25g (1oz) plain flour Few drops almond extract 25g (1oz) flaked almonds Icing sugar, to dust
1 To make pastry, put flour, sugar and chilled butter into a food processor; pulse until mixture resembles fine breadcrumbs (or rub butter into flour mixture with fingertips if you don’t have a food processor). Separately, stir together yolk and 1tbsp cold water. Add to flour mixture; pulse/stir until pastry just comes together. Tip on to a surface; knead briefly to make a smooth dough. Shape into a disc, wrap in clingfilm and chill for 15min. 2 Meanwhile, make frangipane topping. In a medium bowl, beat butter and sugar until light and fluffy; beat in egg until smooth. Stir in ground almonds, flour and almond extract to make a soft mixture. 3 Roll chilled pastry out on a lightly floured surface until 3mm (⅛in) thick, then stamp out 12 rounds using a 10cm (4in) round cutter (re-rolling trimmings as necessary). Use rounds to line a 12-hole muffin tin; fill cases with mincemeat. 4 Divide frangipane among mincemeat-filled cases; smooth down a little (mixture will look scant but spreads during baking). Sprinkle over flaked almonds. Chill for 10min. Preheat oven to 190°C (170°C fan) mark 5. 5 Bake pies for 25-30min until risen and golden. Leave to cool in tin for 5min to set pastry; carefully transfer to wire rack to cool; dust with icing sugar. Serve just warm or at room temperature with cream or brandy butter.
PER PIE
343cals, 5g protein, 17g fat (8g saturates), 41g carbs (27g total sugars), 2g fibre
TO STORE
Cooled pies will keep in an airtight container at room temperature for up to a week. Serve as they are (with a re-dusting of icing sugar) or warm through for 5min on a baking tray in oven preheated to 190°C (170°C fan) mark 5.
TO FREEZE
Pack cooled pies into an airtight container in layers, separated by baking parchment. Freeze for up to 1 month. Defrost at room temperature to serve.