Monday, 31 October 2016


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I love Christmas - ask anyone!  I love preparing food for the family and eating lots of special Christmas treats.  These mince pies are extra yummy and make a great gift too. This recipe makes 12 pies.


For the pastry & pie filling:
7 oz / 200 g plain flour
3.5 oz /100 g butter
1 egg
1 oz / 25 g caster sugar
1 tablespoon water
1 jar mince meat

For the topping:
1 oz / 25 g plain flour
2 oz / 50 g unsalted butter
2 oz / 5o g caster sugar
1 egg
2 oz / 50 g ground almonds
1 oz / 25 g flaked almonds
Almond extract
Icing sugar to dust


Pour the flour, sugar and cubed butter into a mixing bowl and rub together with your fingertips until it resembles fine breadcrumbs.  Add the egg and water and mix together until a smooth pastry dough is formed.  Wrap in cling film and place in the fridge for 30 minutes. 

Meanwhile make the frangipane topping by beating the butter and sugar until smooth.  Add the egg, Stir in the almonds, flour and almond extract until a soft mixture is formed.

Roll out the pastry onto a lightly floured surface  until 3 m thick. Use a 10 cm round pastry cutter to cut out the pastry and place the in a 12 hole muffin tin.  Fill the cases with mincemeat.

Add the frangipane topping to each pie and sprinkle on the flaked almonds.  Chill for 10 minutes.

Place into a preheated oven 190C / gas mark 6 and bake for 20-25 minutes until risen and golden.  let the pastry sit in the tin for 5 minutes to set the pastry before removing to a wire rack to cool.  Dust with icing sugar.

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