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Mary Berry Frangipane Mince Pies​ Recipe

Mary Berry Frangipane Mince Pies recipe
Print Recipe
Print Recipe

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.

Ingredients

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

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-frangipane-mince-pies/