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- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
Gorgeous mince pies with a slight twist. The shortcrust pastry is enriched with ground almonds and flavoured with lemon zest.
46 people made this
IngredientsMakes: 12 mince pies
- 200g plain flour
- 25g ground almonds
- 100g butter
- 50g icing sugar
- zest of 1 lemon
- 1 large egg yolk
- 3 tablespoons milk
- 300g mincemeat
- 1 egg, beaten
- caster sugar, for sprinkling
MethodPrep:20min ›Cook:20min ›Extra time:20min resting › Ready in:1hr
- To make the pastry; sift the flour into a large mixing bowl and add the ground almonds. Add the butter cut into pieces and rub in with fingertips. Sift in the icing sugar, add the grated lemon rind and stir to mix.
- Combine the egg yolk and milk and mix with a fork. Add to the dry ingredients and using a metal spoon or in mixer with beater, mix until the ingredients are evenly wet. With floured fingers, draw the mixture together to make a rough dough in the bowl.
- Turn out the pastry onto a lightly floured work surface and knead two or three times so that it is smooth. Allow the pastry to rest for 20 minutes before rolling.
- Preheat oven to 180 C / Gas 4.
- Divide the pastry into two and roll out half the dough thinly on a dusted surface, then cut it out into 12 rounds with a fluted cutter to fit a your tin.
- Place a tablespoons of the fruit mince in the centre of each pie - don't overfill them or they will leak whilst cooking.
- Roll out the remaining pastry thinly and cut out 12 tops for the pies. You can cut round tops or cut out shapes such as stars and small Christmas trees a little smaller than the pastry rounds. Brush around the edges of the pies with a little beaten egg and place the tops on. Brush the tops of the pies with a little beaten egg and sprinkle over some caster sugar.
- Bake the mince pies in the preheated oven for 12 to 15 minutes until the pastry is crisp and golden. Remove the pies from the oven and cool for 5 minutes. Remove from the tin and cool on a wire rack.
To make the pastry in a food processor, put the flour, ground almonds, sifted icing sugar, grated lemon rind and butter in the processor and whiz to crumbs. Turn out into mixing bowl. Continue with step 2 of the recipe.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Fab recipe! Makes more than 24, but more to enjoy!! Didn't put in the full 100ml of whiskey as it was a luxury mincemeat I used so it had plenty already!!They are addictive-03 Dec 2017
Frangipane Mince Pies
The best mince pies are these frangipane Mince Pies with easy homemade pastry - serve warm or cold for a delicious traditional Christmas snack.
Lots of pictures and very few words today - I have my hands and mouth full of frangipane mince pies.
I was feeling a little rustic and old-school when I made these - so I actually made my own pastry! I'm usually fairly lazy when it comes to pastry - buying the pre-made and pre-rolled stuff. However this is an easy version and only takes a couple of minutes to pull together (plus a bit of chilling time in the fridge).
I did stick with the pre-made mincemeat though. I can't believe I used to hate this stuff as a kid. I could eat it straight out of the jar now!!
The frangipane is an easy home-made recipe too. Similar to the one I use in my peach and almond tart, you don't need a mixer - just whisk it together in a bowl before spooning on top of the mincemeat-filled pastry cases.
Maybe with a drizzle of cream?
Or eat them cold. However you eat them, they won't last long (at least not with me around. ).
Almond-topped mince pies
Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.
What equipment do you need to make these little mince pies?
You will no doubt have most of the equipment you need for this recipe at home already but, in case it helps, here are the things we use to bake these cakes at home:
These are pretty much staples for baking in any home kitchen and once you have them you won’t need to replace them often.
Ready to eat mince pies
So here’s our Sponge Topped Mince Pies Recipe that I guarantee the whole family will love – but maybe not quite as much as Kirkland Signature Costco mince pies:
- block at room temperature
- 100 g self raising flour plus extra for dusting
- 35 g margarine or unsalted butter
- 35 g caster sugar – golden caster sugar works well too!
- 1 egg
- 60 ml milk
- Preheat the oven to 200C/400F/Gas 6
- Roll out the pastry onto a lightly floured work surface and cut circles big enough to line a deep muffin tray with a cookie cutter
- Fill each pastry case two thirds full with mincemeat
- Rub together the flour and margarine to create breadcrumbs and mix in the sugar, egg and milk
- Top each pastry case with cake mixture and put the muffin tin in the oven for 15-20 minutes or until well risen and golden brown.
- Leave to cool or serve warm from the oven.
- Dust over with icing sugar to serve.
If you’d like to print or pin the Sponge Topped Mince Pies Recipe for later you can do so below. Enjoy!
- For the pastry:
- 100g chilled butter, cut into slivers
- 175g plain flour
- Pinch of salt
- 1tbsp caster sugar
- 1 large egg yolk
- For the topping:
- 90g butter, softened
- 90g caster sugar
- 90g ground almonds
- 30g plain flour
- 1 large egg, beaten
- 1tbsp Amaretto, rum, brandy or Calvados
- 410g jar good mincemeat with a grated apple or 30g more dried fruit added
- A few flaked almonds, optional
- Icing sugar, for dusting
- 8cm plain cutter
- 2 trays of 12-hole patty tins
A classic, made with rich shortcrust and eaten warm. After trying every new-fangled version, I reckon it is pretty much the perfect mince pie. Makes 18 small pies.
150g unsalted butter
300g plain flour
1 egg yolk
a little cold water
375g good-quality mincemeat
icing sugar for dusting
You will also need a 12-hole tartlet tin, each hole measuring 6cm x 2cm deep. It is best to bake the pies in one batch of 12, then a second one of six.
Cut the butter into small pieces and rub it into the flour with your fingertips until you have what looks like coarse, fresh breadcrumbs. If you do this in the food processor it will take a matter of seconds. Add the egg yolk, then mix briefly with just enough water to bring to a smooth dough. You will probably need just 1 or 2 tablespoons. Bring the dough together into a firm ball, then knead it gently on a floured board for a couple of minutes until it softens. Reserve half of the dough, then roll the remainder out thinly. Set the oven at 200°C/gas mark 6.
Using cookie cutters or the top of an espresso cup, cut out 18 discs of pastry. (There may be a tiny bit left over.) Place 12 discs of the pastry in the tartlet tins, smoothing them up the sides so the edges stand very slightly proud of the tin. Fill each one with a dollop of mincemeat. A level tablespoon is probably all you will get into them, unless you have especially deep tins. Be generous. Roll out the remaining pastry and make a further 18 discs of pastry, reserving 6 of them for the second batch. Slightly dampen each of these round the edge with cold water then lay them over each tart and press firmly to seal the edges.
Cut a small slit in the centre of each pie and bake for 20 minutes till golden. Let them calm down for a few minutes, then slide them out of their tins with a palette knife and serve warm, dusted with icing sugar. Repeat with the remaining pastry and mincemeat.
The Ultimate Mince Pie Recipe from Ballymaloe’s Pastry Pro
There are many Christmas traditions that mark the start of the festive season. At Ballymaloe House the unmistakable scent of citrus peel slowly candying in late October marks it for me. This might seem unimaginably early to get into the mood for Christmas carols and roasting chestnuts on an open fire, but with the task of Christmas baking ahead it is the perfect opportunity to ease into the spirit of things.
Local whiskey from the distillery in Midleton is mixed with dried fruit in early November to make the first batch of Christmas puddings. Rich fruit cakes, mince pies, sherry trifle and of course the yule log all follow suit. Before we know it brandy is being creamed into butter and glasses of mulled wine are enjoyed by guests sitting by the fire in the drawing room.
For me though, the perfect Christmas treat is a warm mince pie, served with a generous spoon of softly whipped cream laced with good Irish whiskey. The recipe here is my all time favourite and is used throughout the season at Ballymaloe House.
Mincemeat will keep for a year, if not longer, in a cool place. This recipe fills two 450g (1lb) jam jars, enough for approx. 40 pies made in shallow 6.5cm (21/2in) tins.
For the mincemeat:
YOU WILL NEED
1 cooking apple
225g (1/2lb, 11/2 cups) raisins
110g (4oz, 3/4 cup) currants
110g (4oz, 3/4 cup) sultanas
60g (2oz, 1/3 cup) candied peel
450g (1lb, 2 cups) firmly packed moist brown sugar
225g (1/2lb, 2 cups) chopped beef suet
75ml (21/2fl oz, generous 1/4 cup) whiskey
1 tbsp orange marmalade
apple in a hot oven to bake.
2. Grate the lemon rind finely without any white pith. Squeeze out the juice.
3. Mix in the other ingredients one by one, mixing thoroughly.
4. When the apple is cooked, peel and core it and mix the flesh in thoroughly with the fruit.
5. Put into jam jars and cover closely. Use as required.
For approx. 20 mince pies:
YOU WILL NEED
- 225g (1/2lb) cream pastry, puff pastry or flaky pastry
- 225g (1/2lb) sweet shortcrust pastry
- 1 jar mincemeat
- egg wash
1. Roll out the sweet pastry to 3mm thick and cut into rounds, 7.5cm (3in) in diameter, and line shallow bun tins with the discs.
2. Put a heaped teaspoon of mincemeat in the centre and brush the pastry edges with egg wash.
3. Roll the cream pastry to 3mm thick and cut into rounds, the same as you did for the shortcrust base, and cover a pie with each.
4. Prick the lid of each pie with a fork. They can be kept like this for a day or two in a fridge before baking.
5. Brush with beaten egg before putting in the oven.
6. Bake for 20 minutes approx. in a moderately hot oven, 200°C/400°F/gas 6, until golden brown.
7. Serve warm with Irish whiskey cream.
For the Irish whiskey cream:
YOU WILL NEED
- 1 tbsp Irish whiskey
- 1 tsp icing sugar, sieved
- 225ml (8fl oz) softly whipped cream
Fold the whiskey and sugar into the whipped cream.
For the cream pastry:
YOU WILL NEED
- 110g (4oz, 1/2 cup) flour
- 110g (4oz, 1/2 cup) cold butter
- 150ml (1/4 pint, 2/3 cup) cold cream
1. Sieve the flour into the bowl of an electric food mixer.
2. Cut the butter into small cubes and rub into the flour using the paddle attachment until the mixture forms a coarse texture. Do not overmix – if you do, the mixture will form a shortbread-like ball.
3. Pour in the cold cream and mix until a smooth pastry forms.
4. Wrap the pastry in parchment paper and chill overnight.
(Tip: Always roll cream pastry straight from the fridge. If the pastry comes to room temperature it will be too soft to handle.)
For the sweet pastry:
YOU WILL NEED
- 300g (11oz, 21/4 cups) flour
- 60g (2oz, 1/4 cup) caster sugar
- 30g (1oz, 1/4 cup) icing sugar
- 170g (6oz, 3/4 cup) cold butter, sliced
- 1 small egg, lightly beaten
1. Sieve the flour and sugars together, then rub in the butter until the mixture resembles fine crumbs.
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Put sifted flour, almond meal, caster sugar and custard powder in the bowl of a food processor. Pulse to combine. Add butter, pulse until mixture resembles fine breadcrumbs. Add yolk and water, pulse until mixture just starts to come together. Transfer to a clean lightly floured bench and knead lightly to bring the dough together in a flat round. Wrap in plastic wrap and refrigerate 30 minutes.
Meanwhile for the filling, put all ingredients in a medium bowl and set aside.
Preheat oven to 160C fan-forced (180C conventional). Roll pastry out between two sheets baking paper to 3mm thick. Using an 8cm round cutter, cut 12 rounds from pastry and ease into a 12-hole round based patty pan. Spoon 1 tablespoon fruit mince mixture into pastry rounds.
Cut small strips from half the remaining chilled pastry. Brush edges of pies with a little egg white and criss-cross 4-6 strips over tarts and trim to fit. Or cut 6cm stars from remaining pastry and arrange on top of tarts if preferred.
Brush tops with egg-white and sprinkle with sugar. Bake 20-25 mins until light golden. Cool in pans, then remove and serve dusted with icing sugar.
Sweet Shortcrust Pastry for Mince Pies
This recipe should make at least 12-16 mince pies, depending on how thick you like your pastry and the depth of your baking tins.
Keyword pastry, mince pies
Servings 12 mince pies at least
- 350 g plain flour plus extra for flouring work surface
- pinch salt
- 225 g butter cut into cubes
- 100 g golden caster sugar plus extra for sprinkling
- 3-4 tbsp water
- 1 jar mincemeat preferably homemade
- 1 egg, beaten for brushing tops
- icing sugar for dusting
Preheat oven to 180C/160C Fan/Gas 4
If using a food processor: process the flour, salt and butter until they resemble fine breadcrumbs. Add sugar and process briefly to combine. With the motor running, add enough water to start bringing the dough together (approx 2 tbsp)
Without a food processor: put the flour and salt in a large bowl and, using your fingertips, rub in the butter until the mix resembles fine breadcrumbs. Stir in the sugar, then approx 2 tbsp of water, using a rounded knife or similar to start bring the dough together.
When the dough has almost come together, tip it onto a floured surface and lightly knead it into a smooth ball.
Working with a third or half of the dough at a time (keeping the remainder covered), roll on a floured surface and cut out bases and tops for the mince pies.
Place the pastry bottoms in a 12-holed baking tray, fill with mincemeat (see Recipe Notes for tip), brush the edges of the pastry with water and put the lids on, pressing down the edges.
Brush the tops with beaten egg and sprinkle over a litttle sugar.
If your lids will cover the whole of the pie (rather than being a star shape, for example), prick two holes in the top with a skewer or cocktail stick to allow steam to escape.
Put in the preheated oven and bake until the pastry is cooked and browned (approx 12-20 minutes)
Remove from the oven and set aside for 20 minutes to allow the pastry to firm up.
Remove mince pies from the baking tray with a round ended knife, twisting to loosen if necessary, and put on a wire rack.
Dust with icing sugar to serve.
Cool completely before storing for 3-4 days or freezing.
Reheat for a few seconds in a microwave or a few minutes in a low oven.
Tip: If your mincemeat is quite firm, heat the jar (with the lid off) in the microwave for a few seconds. This will melt the suet and make it easier to spoon into the pastry cases. Can also be done in a low oven for a few minutes.