Mince pies with iced frangipane

Name: Mince pies with iced frangipane
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 12
Cuisine: British recipes
Ingredients: 1 quantity home-made pastry; 12 heaped tbsp mincemeat (use ready-made or see know-how); (see How To make mince pies in the Know How section for the recipes); For the topping; 65g softened butter; 65g caster sugar; 1 large free-range egg; 2 tsp rum; 1 tbsp plain flour; 65g ground almonds; 175g icing sugar; 1½ tbsp lemon juice; Dried cranberries, to decorate

Portion size: Serves 12
Takes 40 min to make, 40-45 min to cook, plus chilling and cooling
Difficulty: easy

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They may look like cherry bakewells but these are mince pies with a difference. Serve them up as a change from regular pies.

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Ingredients

1 quantity home-made pastry
12 heaped tbsp mincemeat (use ready-made or see know-how)
(see How To make mince pies in the Know How section for the recipes)

For the topping

65g softened butter
65g caster sugar
1 large free-range egg
2 tsp rum
1 tbsp plain flour
65g ground almonds
175g icing sugar
1½ tbsp lemon juice
Dried cranberries, to decorate

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Method

Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out the pastry on a floured surface. Press out 12 circles with a 8cm cutter and use to line a 12-hole mince pie or bun tin. Spoon 1 tbsp mincemeat into each pastry case.
In a bowl, cream butter with caster sugar until light and fluffy. Gradually add 1 egg and 2 tsp rum. Fold in plain flour and ground almonds.
Spoon onto the pies and bake for about 25-30 minutes, until golden. Cool on a wire rack.
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Mix icing sugar with lemon juice, then drizzle over the pies. Decorate each with a dried cranberry.