Delicious homemade mince pies topped with frangipane and flaked almonds, these Easy Frangipane Mince Pies look and taste impressive, but are actually super simple to make. (Promise I won’t tell!)
Next level mince pies!
I am a huge fan of mince pies and I always make several batches of my star-topped mini mince pies ever year. However, this year I have been working on a new mince pie variation – my Easy Peasy Frangipane Topped Mince Pies!
These little pies of wonderfulness have a traditional homemade shortcrust pastry bottom, which is then filled with mincemeat and topped with a luxurious frangipane. Finally, I scatter a few flaked almonds on the top for maximum flavour and to add a delicious crunch. (And plus they look really pretty!)
Super easy to make…
These Easy Frangipane Topped Mince Pies look and taste really impressive but are actually super easy to make. The homemade shortcrust pastry is made from only 3 ingredients: flour, butter and water. (It is so easy to make my kids have been making it since they were about 4 years old!)
The mincemeat is from a jar (promise I won’t tell!) and the frangipane is as easy as making a basic cake mixture – just mix together butter, sugar, an egg and ground almonds (US – almond flour).
Finally, the decoration just couldn’t be simpler… a scattering of flaked almonds and a sprinkle of icing sugar (US – confectioner’s sugar)!
Super popular!
While these easy peasy mince pies might be super simple to make they are utterly moreish – my family demolished these in record breaking time… and my kids just couldn’t get enough of them (despite being initially a little sceptical – haha!)
I am very confident that if you make these for a Christmas party or family gathering, everyone will be very impressed and you will get plenty of compliments… just make sure you make enough, as they will disappear FAST!
What to serve with frangipane topped mince pies?
These frangipane topped mince pies are delicious on their own, served warm or cold. Alternatively, they are wonderful with custard, cream or ice-cream. And, of course, they are also delicious with brandy butter and brandy cream!
What to drink with frangipane topped mince pies?
I know not everyone is a fan of dessert wine, but I for one LOVE it, and these frangipane mince pies are a great match for dessert wines such as Banyuls, Rivesaltes and Maury. Alternatively, these mince pies go brilliantly with sweet sherry (for example cream sherry) and tawny port… both of which are likely to be knocking around at Christmas time!
Ruby-coloured port (such as LBV or vintage) also goes well, but tawny port is the better match if you have it!
How long will frangipane mince pies keep?
In the very unlikely scenario that you / your family / your friends don’t hoover up these delicious frangipane topped mince pies in a matter of seconds, they will keep well in a airtight tin at room temperature for up to a week.
Can you freeze frangipane mince pies?
Absolutely! Simply place the mince pies in a lidded container in your freezer, where they will keep for up to 6 months. Defrost at room temperature for a few hours before serving.
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Easy Frangipane Topped Mince Pies
Equipment
- Wooden spoon
- Rolling pin
- 8cm (3¼inch) fluted circular cutter (non-fluted is also fine!)
- 12 hole cupcake tray (holes 6cm/2½in wide, 2cm/¾in deep)
- Sieve (for dusting the mince pies with sugar)
Ingredients
Mince Pies
- 200 g plain flour (US – all purpose flour)
- 100 g butter cut into small cubes (plus extra for greasing)
- Cold water (approximately 6 tablespoons - you may need less)
- 250 g good quality mincemeat (shop-bought is fine – I used Tesco finest)
- A small handful of flaked almonds
- Icing sugar (US – confectioner’s sugar) for dusting (optional)
Frangipane Topping
- 100 g butter softened
- 100 g caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract (optional)
- 100 g ground almonds (US – almond flour)
Instructions
- Preheat your oven to 180C / 160C fan / gas mark 4 / 350F and grease a 12 hole cupcake tray with a little butter. (See Note 1.)
- Place the flour and the cubed butter in a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. (You can do this in a food processor if you prefer!)
- Slowly add the cold water 1 tablespoon at a time until the mixture just starts to come together. Use your hands to form the mixture into a ball, but take care not to overwork the dough.
- Wrap the pastry dough in clingfilm (or similar) and place in the fridge until needed.
- Next, place the softened butter into a mixing bowl together with the caster sugar. Beat until pale and fluffy. Add the egg and beat again, then add the vanilla extract (if using) and the ground almonds, and stir to combine. This is your frangipane.
- Take the pastry dough out of the fridge and roll out until it is a little bigger than your cupcake tray.
- Carefully cut out circles of pastry with a fluted cutter that is 8cm (3¼inches) in diameter. Place the pastry circles in the prepared cupcake tray.
- Next place 2 teaspoons of mincemeat in each pastry case. (See Note 2.)
- Cover the mincemeat with 1 tablespoon of frangipane and scatter with a few flaked almonds. (See Note 2.)
- Place the mince pies in your pre-heated oven and cook for 20-25 minutes until golden brown on top and cooked through. (The frangipane should spring back slightly when you press it down lightly with a finger – take care not to burn yourself, though!).
- Leave the mince pies to cool in the tin for 10 minutes, then turn them out onto a cooling rack.
- Finally, dust the mince pies with a little icing sugar (US – confectioner’s sugar).
- Serve the mince pies warm or cold, on their own or with custard / cream / ice-cream.
Video
Notes
- Please note - since first publishing this recipe, I have altered the oven temperature from (200C to 180C) and cooking time (from 18-20 mins to 20-25 mins) as - after further testing - I have found this gives a better result.
- Please note - a teaspoon and a tablespoon here refer to a standard UK teaspoon (5ml / ⅙floz) and a standard tablespoon (15ml / ½floz). It is important you stick to these measures to obtain optimum results.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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Lesley says
Oh I love to look of these, a crossover between 2 of my favourite pies, mince meat and frangipane – very clever.
Eb Gargano says
Thanks Lesley 🙂 Oh and if you love mincemeat AND frangipane, you HAVE to try these 😀
Corina Blum says
I love frangipane and might have to make a batch of these for Christmas!
Eb Gargano says
It’s so good isn’t it? Let me know how it goes if you make these 😀
Choclette says
What a great idea. My mince pies never look that good, so a beautiful frangipane topping would be a great improvement. Plus I love frangipane.
Eb Gargano says
Oh you will have no problem with these pies – they are so easy to get looking good! Eb 🙂
Carrie Carvalho says
What a perfect combination these are absolutely lovely!
Eb Gargano says
Aw, thanks! It really is a lovely combination 😀
Karen says
Cooked for 18 mins @ 200 and they are a bit burnt around the edges. Checked a couple of mins before as I could smell them starting to burn, but the middle was still pretty soft.
Even when I took them out, the middle looked like it needed longer.
I kept looking at your pics as have never made frangipane, and could see they were brown, but I seem to have burnt edges but undercooked middles…
Karen says
To add to previous comment, just remembered that I did use Erythritol sweetener instead of sugar, which I have also never used before, so it could perhaps be that!
Eb Gargano says
Oooh – that is strange. The frangipane does go brown, but shouldn’t burn. I do wonder whether that might have been the sweetener. Or it could be your oven… ovens do vary and some are hotter than others… Either way I would just turn your oven down maybe 10 or 20 degrees next time you make them. Also, the frangipane is supposed to be quite soft, so don’t worry too much about that (though obviously it shouldn’t be raw!) Hope that helps and it works out better next time! Eb 🙂
Karen says
Thank you, turned the oven down a bit for the second batch and they are much better! They taste absolutely delicious! Even the overcooked ones! Definitely going to be a regular bake.
Eb Gargano says
Yay – that’s so good to hear! Glad we fixed the problem. Enjoy 😀
Cat | Curly's Cooking says
I love frangipane mince pies! These look fantastic.
Eb Gargano says
Aw, thanks! They are really yummy, aren’t they? Eb 🙂
Helen says
Hi, I have just made these but they were a disaster 😥 I used all the frangipani mixture but there was too much and it spilled over. The top was cooked but the pastry wasn’t 🤷♀️
Eb Gargano says
Oh no! That’s very strange. I can’t think what went wrong there. I wonder if it’s related to oven temperature in some way (all ovens vary slightly) Perhaps yours is a little on the hot side? That could possibly account for the frangipane cooking faster than the pastry. As for the frangipane spilling over, that really has me stumped. I guess maybe that could be oven temperature related too – or maybe the egg was larger than mine. I used a medium egg, but I’ve just realised I did not specify that in the ingredients list, so I will do that right now. Hope that helps! Eb 🙂
Vanessa says
Can I add egg to the dough for the pastry. Will it cause it to burn. I like the pastry we make for milk tart. I’m from South Africa. It’s a popular tart made here
Eb Gargano says
Honestly, I haven’t tried that personally, so I don’t know for sure if that will work. But I can’t see why not. You should just be able to use beaten egg in place of the water. I recommend you add it in slowly as you may not need a whole egg for this quantity. Let me know how it goes! Eb 🙂
Vanessa says
Thank you. Will try it and let you know. Take care
Eb Gargano says
Wonderful – I look forward to hearing how you get on!
Judith says
I cheated and used ready rolled pastry as my arthritic fingers are no good for rubbing in, but everything else was easy. My frangipane didn’t rise and spread out a bit, but looking at a previous comment I’d say it was my fault because I used a large egg. Duh. My pies may not look as pretty as yours, but they taste divine!
Eb Gargano says
Aw yay! I am so happy to hear these worked out well for you. Thank you for taking the time to leave this lovely review – and especially for the 5* rating! 😀
Lulu says
Best. Mince pies. Ever. So easy, but best of all, my husband isn’t a big fan of mince pies, but he loves these and told me to not ever bother with any other recipes 😛 Thankyou so much!🙏🏼
Eb Gargano says
Yay! I am so happy to hear this. Thank you for taking the time to leave this lovely review – and especially for the 5* rating! 😀
Karen says
Easy to make and they don’t last long when added to the buffet table. My 11 year old granddaughter made them and they are quick and easy to make. Super for a family inpromtu get together before Christmas. We added a drizzle on lemon icing on top.
Eb Gargano says
Good to hear! And well done to your granddaughter 😀