There are many wonderful things that Christmas brings each year, one of my favourites being the humble mince pie. For me, the run up to Christmas is almost better than the day itself. As soon as December arrives, we sing along to Christmas songs, watch cheesy Christmas films, have the annual debate about the “right time” to put up the Christmas decorations and my daughter and I indulge in a few too many mince pies. What could be better?
This year I finally took the time to create a recipe I have wanted to make for years; the frangipane mince pie. It has taken me several attempts, along with lots of very helpful volunteers to taste test each batch, and now I am pleased to present my version of this little festive delight.
This recipe is designed to yield a thin, crisp yet short pastry crust, a generous helping of mincemeat and an overflowing cakey frangipane filling. I recommend sitting quietly and savouring these with a good cup of tea.
Frangipane (Bakewell) Mince Pies
Equipment
- Food processor (not essential)
- Muffin Tin
- 10cm Round Pastry Cutter
Ingredients
For The Pastry
- 140 g Plain flour
- 70 g Vegan butter Preferably a vegan butter block, rather than spreadable.
- 25 g Caster sugar
- 1 to 3 tbsp Cold water The amount of water you add need will depend on the water content of the vegan butter you use. A spreadable butter will contain more water than a block butter.
For The Filling
- 240 g Mincemeat
- 90 g Vegan butter
- 90 g Caster sugar
- 80 g Ground almonds
- 75 g Self raising flour
- 80 ml Plant milk
- 2 tsp Almond extract
- 15 g Flaked almonds For the top
Instructions
To make the pastry
- Put the flour and plant butter in a food processor and whizz until the mixture resembles fine breadcrumbs. If you don't have a food processor just rub the butter and flour between your finger tips.
- Add the caster sugar and whizz for just a few seconds. If you don't have a food processor just mix in the sugar with a spoon.
- Add the water and turn on the food processor until a soft dough forms. This should only take a few seconds. Be careful not to over mix the dough as this will make it tough rather than tender because it activates the gluten in the flour. The amount of water you need to add will depend on the plant butter you have used. If you use a spreadable plant butter you probably won't need 3tbsp, it may be closer to 1 tbsp. If you use a block butter you may need the full 3 tbsp of water. Again, if you don't have a food processor, use a dinner knife to mix in the water and form your dough.
- Gently form the pastry dough into a smooth ball, wrap in clingfilm or beeswax wrap and chill in the fridge for 20 minutes. This allows the gluten in the flour to relax and will give you a more tender pastry.
- Once the pastry has rested, gently roll it out on a floured work surface until it is slightly thinner than a 20 pence piece (it helps to put some flour on your rolling pin too) . Cut out 12 rounds using a 10cm pastry cutter and carefully line the muffin tins with the pastry, gently pressing the pastry so it reaches the bottom and sides of each tin hole. If you cannot cut out exactly 12 pastry rounds the first time you roll out the pastry, gather the scraps together and roll out again to the best shape to be able to cut out the remaining rounds. Once your tin is lined, place in the fridge to rest for a further 20 minutes.
- Now set your oven to 180°C, 350°F or gas mark 4.
To make the frangipane cake
- Mix together the plant butter, sugar and almond extract until light and fluffy.
- Mix in the ground almonds, self raising flour and plant milk until combined. Do not over mix because you want the cake to be light and fluffy (over mixing will create a more chewy cake).
To assemble the pies
- Put 1 tbsp of mincemeat in the bottom of each pie case.
- Fill the rest of each pie case with the cake mixture all the way to the top.
- Top each pie with flaked almonds.
- Bake in the oven for approximately 25 minutes. The cake should be risen and golden and the pastry should be crisp. Leave to cool for 2 minutes in the tin and then carefully transfer each pie to a wire rack to cool.
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