Mary Berry Frangipane Mince Pies​ Recipe

Mary Berry Frangipane Mince Pies are a delicious twist on the classic British festive treat. Instead of a simple pastry lid, these pies are topped with a soft, almond-rich frangipane that bakes into a golden, moist crown. The combination of buttery pastry, aromatic mincemeat, and light almond sponge creates a pie that feels elegant, festive, and wonderfully satisfying. Perfect for Christmas gatherings, holiday baking, or cosy winter evenings, these mince pies are simple to prepare yet taste like something straight from a bakery.

What are Mary Berry Frangipane Mince Pies?

Mary Berry Frangipane Mince Pies are traditional mince pies filled with sweet mincemeat and topped with frangipane—a soft almond mixture made from butter, sugar, eggs, and ground almonds. They bake into beautifully golden pies with a tender almond topping.

Why This Recipe Is Worth Trying

• Festive upgrade – Adds a rich almond twist to classic mince pies.
• Light and moist topping – Frangipane creates a soft, cake-like finish.
• Simple to prepare – Uses ready-made mincemeat and straightforward pastry steps.
• Perfect for gifting – Bake beautifully and present well in festive tins.
• Crowd-pleaser – Loved by adults and kids alike.

Essential Ingredients to Make Mary Berry Frangipane Mince Pies

For the pastry:

• 175g plain flour
• 75g cold butter, cubed
• 25g icing sugar
• 1 egg yolk
• 1–2 tablespoons cold water

For the filling:

• 200g mincemeat (store-bought or homemade)

For the frangipane topping:

• 75g unsalted butter, softened
• 75g caster sugar
• 1 large egg
• 75g ground almonds
• ½ teaspoon almond extract
• 1 tablespoon plain flour

For decoration:

• Flaked almonds
• Icing sugar for dusting

Handy Kitchen Tools for Best Results

• 12-hole muffin tin – Gives the perfect mince pie shape.
• Round pastry cutter – Ensures even pastry bases.
• Rolling pin – Helps roll pastry to the right thickness.
• Electric hand mixer – Makes frangipane smooth and fluffy.
• Cooling rack – Lets the pies set without going soggy.

Step-by-Step Guide to Making Mary Berry Frangipane Mince Pies

Step 1 — Make the pastry

Rub flour and butter together until sandy, then mix in icing sugar, egg yolk, and cold water to form a smooth dough. Chill for 20 minutes.

Step 2 — Roll out the dough

Roll the chilled pastry thinly on a floured surface and cut circles to fit your muffin tin.

Step 3 — Fill with mincemeat

Place a spoonful of mincemeat into each pastry case, filling only halfway to allow room for topping.

Step 4 — Prepare the frangipane

Beat butter and sugar until creamy, then add the egg, ground almonds, almond extract, and flour. Mix until smooth.

Step 5 — Top the pies

Spoon frangipane over the mincemeat, spreading lightly to cover the filling.

Step 6 — Add almonds

Scatter flaked almonds over each pie for texture and a golden finish.

Step 7 — Bake

Bake at 180°C (160°C fan) for 18–22 minutes, or until risen, golden, and lightly springy on top.

Step 8 — Cool and dust

Cool in the tin for a few minutes, then transfer to a rack. Dust with icing sugar before serving.

What I Got Wrong (And How I Fixed It)

• Overfilling with mincemeat – Caused overflow; reducing the filling kept pies neat.
• Pastry shrinking – Chilling the dough prevented shrinking during baking.
• Frangipane too thick – Adding a spoon of flour helped stabilise the topping.
• Browning too quickly – Covering loosely with foil protected the surface.

Healthier Version of Mary Berry Frangipane Mince Pies

• Use low-fat butter for the frangipane.
• Swap some sugar for honey or coconut sugar.
• Replace white flour with half wholemeal for more fibre.
• Choose reduced-sugar mincemeat.
• Add finely grated apple to the frangipane for natural moisture.

Ingredient Substitutions for Mary Berry Frangipane Mince Pies

• Replace almond extract with vanilla extract for a milder flavour.
• Swap ground almonds with ground hazelnuts for a nutty twist.
• Use shop-bought shortcrust pastry if you’re short on time.
• Replace butter with plant-based spread for a dairy-free version.
• Mix citrus zest into the frangipane for a festive boost.

Pairing Ideas: What to Serve With Mary Berry Frangipane Mince Pies

• Hot custard – Creamy and warm alongside the pies.
• Brandy butter – Adds festive richness.
• Fresh cream – Light and cool to balance sweetness.
• Vanilla ice cream – Melts beautifully against the warm pies.
• Mulled wine – Perfect for a cosy winter evening.

Expert Tips to Make Perfect Frangipane Mince Pies

• Chill the pastry – Prevents shrinking and keeps shells crisp.
• Do not overfill pies – Leaves room for frangipane to rise.
• Use softened butter – Essential for a smooth frangipane texture.
• Bake on the middle shelf – Ensures even colour and rise.
• Cool completely – Helps the frangipane set properly.
• Use quality mincemeat – The flavour makes a huge difference.
• Avoid overmixing – Keeps frangipane light and airy.

Creative Ways to Customize Mary Berry Frangipane Mince Pies

• Add orange zest for a citrus lift.
• Mix in cranberries with mincemeat for brightness.
• Add chocolate chips to frangipane for indulgence.
• Top with a crumble mixture instead of almonds.
• Add a splash of rum to the mincemeat for festive depth.

Storing Mary Berry Frangipane Mince Pies the Right Way

• Store in an airtight container for 3–4 days.
• Refrigerate if your kitchen is warm.
• Freeze baked pies for up to 2 months.
• Defrost at room temperature before reheating.

How to Reheat Mary Berry Frangipane Mince Pies (If Needed)

• Warm in the oven at 160°C for 5–7 minutes.
• Microwave gently for 10–12 seconds if needed quickly.
• Avoid overheating to prevent drying out.

Nutritional Breakdown (per serving)

• Calories: ~265
• Protein: 4g
• Carbohydrates: 29g
• Fat: 15g
• Fibre: 1g
• Sugar: 19g

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FAQs

How do I stop frangipane mince pies from overflowing in the oven?

Avoid filling the pastry cases too high with mincemeat and frangipane. Leave enough space for the almond topping to rise and expand while baking, which prevents spilling and keeps edges neat.

Why is my frangipane topping sinking or turning greasy?

Frangipane can sink if the butter is too soft or if the mixture is overmixed. Cream the butter and sugar just until smooth, then fold gently. Using accurately measured ground almonds also helps maintain structure.

How do I keep the pastry crisp on frangipane mince pies?

Chill the pastry before baking and bake on the middle shelf for even heat. Allowing the pies to cool in the tin for only a short time also prevents the base from softening.

Can I make frangipane mince pies ahead of time?

Yes, you can prepare the pastry cases and frangipane topping a day ahead. You can also bake the pies fully and store them in an airtight container, then warm them briefly before serving.

Wrapping It Up

Mary Berry Frangipane Mince Pies are a festive, flavour-rich twist on classic mince pies, blending buttery pastry, sweet mincemeat, and soft almond frangipane in every bite. They bake beautifully, store well, and bring a wonderful homemade charm to any holiday table.

Other Popular Mary Berry Recipes

• Mary Berry Sage & Onion Stuffing
• Mary Berry Tarte Tatin
• Mary Berry Pear Tarte Tatin
• Mary Berry Boeuf Bourguignon