Mince pies with iced frangipane

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

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

  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.
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  5. Mix icing sugar with lemon juice, then drizzle over the pies. Decorate each with a dried cranberry.

Nutrition

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

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