Mince pies with iced frangipane

Mince pies with iced frangipane
  • Serves icon Serves 12
  • Time icon Takes 40 min to make, 40-45 min to cook, plus chilling and cooling

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

Nutrition: per serving

Calories
336 kcals
Fat
16.4g (7.9g saturated)
Protein
3.8g
Carbohydrates
44.4g (30.5g sugar)
Salt
0.1g
Calories
336 kcals
Fat
16.4g (7.9g saturated)
Protein
3.8g
Carbohydrates
44.4g (30.5g sugar)
Salt
0.1g

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

Method

  1. 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.
  2. 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.
  3. Spoon onto the pies and bake for about 25-30 minutes, until golden. Cool on a wire rack.
  4. Mix icing sugar with lemon juice, then drizzle over the pies. Decorate each with a dried cranberry.

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September 2019