Some may say mince pies should never be tampered with; but they haven’t tried THESE mince pies. Think of them as the Rolls Royce of the mince pie world, it’s still a mince pie, just much better!
I love being in the kitchen but I’m not much of a baker, I’d much rather rustle up a garlicky pasta than a cake. But when December rolls around I’m making these on the weekly.
Frangipane Mince Pies
This makes 12 mince pies.
A pack of shortcrust pastry
Spray oil or butter for greasing
125g ground almonds
125g caster sugar
50g melted butter
3 eggs beaten
1/4 teaspoon of almond essence
Flaked almonds for topping
Life is too short to make pastry, I buy it rolled and ready to go which halves the time.
Butter works perfectly well for greasing the tray but this little friend of mine makes life even easier!
A few spritzes on each should do the trick
Don’t overdo the mincemeat as you need to leave room for the topping.
Beat the eggs
I melt the butter in the microwave and then add it to the beaten eggs
Stir in the ground almonds to the topping mixture
add the caster sugar
and a little dash of almond loveliness
Fill your pies right to the brim.
Sprinkle on some flaked almonds.
Bake at 180 degrees for 20 mins.
……and demolish whilst guzzling mulled wine.
Once Christmas is over you can substitute the mince meat for jam and turn them in to mini Bakewell tarts. See I’m not just a pretty face!
I hope you enjoy these pockets of Christmas cheer as much as we do.