The best mince pies are these frangipane Mince Pies with easy homemade pastry – serve warm or cold for a delicious traditional Christmas snack.

Lots of pictures and very few words today – I have my hands and mouth full of frangipane mince pies….
I was feeling a little rustic and old-school when I made these – so I actually made my own pastry! I’m usually fairly lazy when it comes to pastry – buying the pre-made and pre-rolled stuff. However this is an easy version and only takes a couple of minutes to pull together (plus a bit of chilling time in the fridge).



I did stick with the pre-made mincemeat though. I can’t believe I used to hate this stuff as a kid. I could eat it straight out of the jar now!!
The frangipane is an easy home-made recipe too. Similar to the one I use in my peach and almond tart, you don’t need a mixer – just whisk it together in a bowl before spooning on top of the mincemeat-filled pastry cases.

Serve them warm:

Maybe with a drizzle of cream?

Or eat them cold. However you eat them, they won’t last long (at least not with me around….).
More Baking Ideas To Try
Easy Christmas Cake Recipe
How to Make the Best Battenberg
Chewy Amaretti Cookies
Flourless Chocolate Cherry Cake
Sugar Cookies with Easy Icing
Equipment
In order to make these delicious festive Frangipane Mince Pies you will need:
- Food Processor. This is not the exact one as in the pictures, this is the newer model.
- Shallow Muffin/Cupcake Baking Tin
- Cooling rack
- Rolling Pin
- Fluted cutter
- Measuring Spoons
- Zester
- Wooden or Silicon Coated Spoons. We have just bought these and love them!
Save
Pin Print
4.73 from 11 votes
Frangipane Mince Pies
By Nicky Corbishley
Frangipane Mince Pies with homemade pastry – serve warm or cold.
Prep Time:
30 minutes mins
Cook Time:
15 minutes mins
Total Time:
45 minutes mins
Servings: 20 Mince Pies
Course: Dessert
Cuisine: British
Ingredients
For the Pastry (or you can use ready-rolled sweet shortcrust pastry):
- 240 g (2 cups) plain (all-purpose) flour plus extra for rolling
- 3 tbsp confectioners’ (icing) sugar
- 125 g (1/2 cup + 1 tsp) unsalted butter chilled and cubed
- finely grated zest of 1 orange
- 1 medium egg
For the Frangipane:
- 90 g (6 tbsp) unsalted butter, softened
- 100 g (1 cup) golden caster sugar (or use superfine)
- 1 large egg
- ½ tsp almond extract
- 90 g (1 1/2 cup) ground almonds (almond meal)
Also:
- 410 g (14.5 oz) jar mincemeat
- 5 tbsp flaked almonds
- 2 tbsp confectioners’ sugar
Instructions
First, make the pastry – Place the flour, confectioners' sugar, and butter in a food processor and pulse until fine crumbs form. Add the orange zest and egg and pulse again until it just comes together (add a couple of drops of cold water if it's still too crumbly to come together).
240 g (2 cups) plain (all-purpose) flour, 3 tbsp confectioners’ (icing) sugar, 125 g (1/2 cup + 1 tsp) unsalted butter, finely grated zest of 1 orange, 1 medium egg
Place the pastry on a piece of lightly floured baking parchment. Squash together to form it into a ball, then roll it out to 1/4 inch thick with a lightly floured rolling pin.
Place in the fridge to chill for 30-60 minutes (cover with clingfilm if leaving in the fridge for longer – up to two days).
Whilst the pastry is chilling, make the frangipane. Place the butter and sugar in a large bowl and beat it together with a wooden spoon or hand mixer for a couple of minutes – until it goes paler. Stir in the egg and almond extract until mixed, then stir in the ground almonds. Place in the fridge until you’re ready to use it.
90 g (6 tbsp) unsalted butter, softened, 100 g (1 cup) golden caster sugar (or use superfine), 1 large egg, 1/2 tsp almond extract, 90 g (1 1/2 cup) ground almonds (almond meal)
Preheat the oven to 190C/375F (fan).
Once the pastry is chilled, cut out rounds using an 8cm/3" fluted cutter. Re-roll the pastry as necessary. You should get 18-20 rounds. Press each piece of pastry carefully into the hole of a 12-hole cake tin (a regular fairy-cake tin – not a muffin tin). You'll need two trays.
Fill each pastry- hole with a tablespoon of mincemeat, then top with a tablespoon of frangipane and smooth the top slightly (it will spread as it cooks, so you don't need to be too neat). Be sure not to top with too much frangipane, as it will overflow. Sprinkle with the flaked almonds and place in the oven for 15-20 minutes until golden brown.
410 g (14.5 oz) jar mincemeat, 5 tbsp flaked almonds
Take out of the oven and leave to cool before sifting over a little confectioners' sugar, then serve.
2 tbsp confectioners’ sugar
Notes
Nutritional Information is per mince pie.
Nutrition
Calories: 339kcal | Carbohydrates: 38g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 128mg | Potassium: 44mg | Fiber: 2g | Sugar: 26g | Vitamin A: 430IU | Calcium: 36mg | Iron: 1.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our

Welcome to Kitchen Sanctuary
Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
Read More
Other Recipes You Might Like:
Fruity Tea Loaf
Banana Oat Cookies
Breads
Soft and Light Brioche Burger Buns
Soups
Creamy Cauliflower Soup
Cookie Experiment
Vegetarian
Stuffed Apples with Crumble Topping
Pasta