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)!
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
- Mixing bowl
- Wooden spoon
- Rolling pin
- 8cm (3¼inch) fluted circular cutter (non-fluted is also fine!)
- 12 hole cupcake tray
- Sieve (for dusting the mince pies with sugar)
- 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)
- 100 g butter softened
- 100 g caster sugar
- 1 medium egg
- 1 teaspoon vanilla extract (optional)
- 100 g ground almonds (US – almond flour)
- Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a 12 hole cupcake tray with a little butter.
- 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.
- Cover the mincemeat with 1 tablespoon of frangipane and scatter with a few flaked almonds.
- Place the mince pies in your pre-heated oven and cook for 18-20 minutes until 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.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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