These Frangipane Mince Pies are delicious served warm. A real festive delight!
Makes 12
You will need a 12 hole deep muffin tin and a 7.5cm round cookie cutter.
INGREDIENTS
200g block of ready made pastry shortcrust pastry
A jar of good quality mincemeat. Here's my recipe
FRANGIPANE
90g golden caster suagr90g (soften) unsalted butter
2 large free-range eggs
90g ground almonds
25g self-raising flour
1⁄2 tsp almond extract
A handful of flaked almond
Icing sugar to dust
METHOD
Preheat the oven to 200°C/190°C Fan/Gas mark 6.
Grease a 12 hole deep muffin tin.
To make the frangipane mixture, place the soften butter and the sugar into bowl and whisk together until soft and creamy. Add the eggs, ground almonds, flour and almond extract and whisk again until smooth.
Dust your work surface with a little flour and roll out your pastry as thinly as possible, about 3mm thick. Cut out 12 discs of pastry, 7.5 cm in diameter using a cookie cutter. Use to line each of the holes. The pastry will only come up the sides about a third of the way.
Place a heaped teaspoon of mincemeat into the bottom of each one. Then a heaped teaspoon of the frangipane mixture on top.
Sprinkle flaked almonds over the top and bake in the oven for 16-19 minutes until golden brown.
Leave to cool in the tin for a few minutes before placing on a wire rack.
Dust with icing sugar to serve.
Find the Christmas Pudding placemat used in this photo here