Hazelnut & sourdough breadcrumb frangipane topped mince pies

Makes: 12

You’ll need:

► 1 jar of mincemeat

► 1x12-hole cupcake tin

For the sweet shortcrust pastry: ► 200g plain flour

► 100g unsalted butter (cubed)

► 50g caster sugar

► 1 egg yolk

► 1.5 tbsp cold water

For the frangipane:

► 200g unsalted butter

► 200g soft light brown sugar

► 3 eggs

► 100g ground hazelnuts

► 100g sourdough breadcrumbs ► 45g plain flour

► zest of one orange

Method:

1. To make the pastry, rub the butter into the flour using your fingertips and working quickly so it doesn’t melt, or else you can use a mixer or a food processor

2. Add in the sugar then the egg yolk and water and mix until it comes together and forms a ball

3. Wrap it in clingfilm and refrigerate for at least 30 minutes.

4. Meanwhile, for the frangipane, cream together the butter and sugar until light and fluffy. Gradually add in the eggs one at a time, allowing each to be fully mixed in before adding the next one.

5. Fold through the remaining dry and ingredients and orange zest.

6. Pre-heat the oven to 180˚C.

7. Roll out your pastry until it is about as thick as a 50p piece. The easiest way to roll it out is between two sheets of greaseproof paper and then it won’t stick to your worktop

8. Cut circles out and then use these to line your tins making sure you push the pastry down into the corners

9. Place 2 teaspoons of mincemeat into each case and then top with your frangipane mix

10. Let this rest for half an hour either in or out the fridge, If you are using shopbought mincemeat you can always make it a little more exciting by adding some fresh orange zest or a splash of brandy and stirring through.

11. Bake in the oven for 20-25 mins until the frangipane is lightly browned and puffy and the edges of the pastry is nice coloured

12. Dust with a little icing sugar and enjoy.