Frangipane mince pies recipe
 Frangipane mince pies are so much easier to assemble than traditional ones as the frangipane topping is easier than a fiddly pastry top. They also taste wonderful, especially with a dollop of rum butter. You will need a 7.5–8cm/3–3¼in round cutter and 2 x 12-hole fairy cake tins to make this recipe. 200g/7oz plain flour50g/1¾oz ground almonds50g/1¾oz icing sugar125g/4½oz butter, chilled and diced1 egg yolk 200g/7oz plain flour 50g/1¾oz ground almonds 50g/1¾oz icing sugar 125g/4½oz butter, chilled and diced 1 egg yolk 85g/3oz unsalted butter, softened85g/3oz caster sugar2 free-range eggs100g/3½oz ground almonds15g/½oz plain flour, plus extra for dustingfew drops almond extract (optional) 85g/3oz unsalted butter, softened 85g/3oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 15g/½oz plain flour, plus extra for dusting few drops almond extract (optional) 400g/14oz mincemeat 50g/1¾oz flaked almonds 400g/14oz mincemeat 50g/1¾oz flaked almonds 250g/9oz unsalted butter200g/7oz soft dark brown sugar8–10 tbsp dark rumnutmeg or mixed spice, to taste 250g/9oz unsalted butter 200g/7oz soft dark brown sugar 8–10 tbsp dark rum nutmeg or mixed spice, to taste Method First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill.To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine.Preheat the oven to 200C/180C Fan/Gas 6.To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches.Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. If making the rum butter, cream everything together until light and fluffy. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill. First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill. To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine. To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches. To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches. Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. If making the rum butter, cream everything together until light and fluffy. If making the rum butter, cream everything together until light and fluffy. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. Recipe tips The mince pie freeze very well and will keep for up to a week in an airtight container.