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Frangipane mince pies on a blue and white plate.
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5 from 2 votes

Easy Frangipane Mince Pies

Easy frangipane mince pies made with buttery ready-rolled store-bought shortcrust pastry, fruity mincemeat, and topped with a delicious homemade almond frangipane!
Course Baking
Cuisine British
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 286kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 325 g Ready Rolled Shortcrust Pastry
  • 200 g Mincemeat

For the frangipane

  • 100 g Butter unsalted and softened
  • 100 g Caster Sugar
  • 2 Eggs medium
  • ¼ teaspoon Almond Extract
  • 100 g Ground Almonds
  • 1 tablespoon Plain Flour
  • 3 tablespoon Flaked Almonds

Instructions

  • Preheat the oven to 200°C (180 °fan/ Gas 6) and lightly grease a 12 hole bun tin with butter.
  • Cream together the butter and sugar in a large mixing bowl.
    100 g Butter, 100 g Caster Sugar
  • Beat in the eggs and almond extract.
    2 Eggs, ¼ teaspoon Almond Extract
  • Fold in the ground almonds and plain flour and mix until combined.
    100 g Ground Almonds, 1 tablespoon Plain Flour
  • Using a 7cm fluted round biscuit cutter, stamp out 12 rounds of pastry and lightly press into the greased bun tin.
    325 g Ready Rolled Shortcrust Pastry
  • Fill each pastry case with mincemeat.
    200 g Mincemeat
  • Top each mince pie with the almond frangipane and scatter over flaked almonds.
    3 tablespoon Flaked Almonds
  • Bake in the oven for 18-20 minutes until the tops are golden brown. Allow to cool for 15 minutes before carefully removing the mince pies to a cooling rack.

Notes

Top Tips:
  • Lightly grease the bun tin with butter or vegetable oil to prevent the mince pies from sticking. Alternatively, place strips of baking paper into each hole of the bun tin (make sure the baking paper is overhanging the edges), before lining each hole with the pastry. Once cool, lift the mince pies out using the overhanging baking paper.
  • To save time, make the frangipane sponge the day before and store it in the fridge.
  • Put the frangipane mixture into a large piping bag with a wide nozzle and use this to pipe the mixture on top of the mincemeat.
 
Variations:
  • Add a handful of chopped walnuts to give the mince pies some crunch.
  • Stir in orange zest to shop-bought mincemeat for more flavour.
  • Dust with icing sugar once cool.
 
Storage:
Store - The baked mince pies will keep in an airtight container for up to a week.
Reheat - You can eat mince pies at room temperature, but if you prefer to eat them warm, return the pies to a medium oven or air fryer for 5 minutes.
Freeze - Place the cooled baked mince pies into freezer bags and freeze for up to 3 months.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 286kcal | Carbohydrates: 40g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 235mg | Potassium: 55mg | Fiber: 2g | Sugar: 20g | Vitamin A: 44IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 2mg
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