First things first, as we draw close to the New Year, I hope everyone had a great time over the festive period. I am feeling considerably fatter, lazier, and really looking forward to detoxing in the New Year. But before the healthy eating and exercise commences, it may be a good idea to use up the leftovers accumulated from the obligatory ‘big shop’ where I bought more food than could possibly get eaten in the few days that Christmas actually lasts for.
If you are looking for an interesting way to use up any leftover mincemeat that you may have hiding at the depths of your cupboard/fridge/gift hamper, then these homemade pies are a great alternative to the regular pastry-topped offering. I prefer to call them mince tarts, seeing as they are very similar to the traditional British treat - Bakewell Tarts. The thin shortcrust pastry case is filled humbly with mincemeat and topped with frangipane and flaked almonds. They are light, extremely morish, and a crowd-pleaser. Even those that are adamant not to like mince pies love them!
Once rolled, use an 8”round cutter to make 24 bases. Press these in to two 12-hole Yorkshire pudding trays and fill. Spoon 1tsp of mincemeat in each pastry case and top with 1 Tbsp of the frangipane mixture. Top each one with a sprinkling of flaked almonds and bake for 15 minutes.
These are best served warm but are also great once they have cooled. But be warned – you will not be able to eat just one of these so make plenty!
If you are looking for an interesting way to use up any leftover mincemeat that you may have hiding at the depths of your cupboard/fridge/gift hamper, then these homemade pies are a great alternative to the regular pastry-topped offering. I prefer to call them mince tarts, seeing as they are very similar to the traditional British treat - Bakewell Tarts. The thin shortcrust pastry case is filled humbly with mincemeat and topped with frangipane and flaked almonds. They are light, extremely morish, and a crowd-pleaser. Even those that are adamant not to like mince pies love them!
Makes 24
For the pastry
225g plain flour (plus a little extra for dusting)
100g lightly salted butter, diced
2-3 Tbsp of water (or brandy if you prefer)
100g lightly salted butter, diced
2-3 Tbsp of water (or brandy if you prefer)
For the frangipane
100g sugar
100g ground almonds
2 eggs
2 Tbsp flaked almonds for sprinkling
1 Tbsp corn flour
½ tsp almond extract (optional, if you prefer a more marzipan-like flavour)
Start with the pastry - sift the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the water gradually until you have enough to form a firm dough. Knead the dough gently and briefly on a floured surface. Wrap the dough in cling film and chill in the fridge while you prepare the filling.
For the frangipane – use an electric whisk to beat the butter and eggs until smooth and creamy, add the eggs and continue to mix to a fluffy mixture (it may look as though it has curdled but this will change once you add the rest of the ingredients). Fold in the corn flour and the ground almonds to create a ‘batter’.
Heat the oven to gas 4/180C and roll out the pastry. In my opinion, these are best with a very thin base (around 2mm) as this highlights the frangipane.
100g ground almonds
2 eggs
2 Tbsp flaked almonds for sprinkling
1 Tbsp corn flour
½ tsp almond extract (optional, if you prefer a more marzipan-like flavour)
Start with the pastry - sift the flour into a large bowl, add the butter, and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the water gradually until you have enough to form a firm dough. Knead the dough gently and briefly on a floured surface. Wrap the dough in cling film and chill in the fridge while you prepare the filling.
For the frangipane – use an electric whisk to beat the butter and eggs until smooth and creamy, add the eggs and continue to mix to a fluffy mixture (it may look as though it has curdled but this will change once you add the rest of the ingredients). Fold in the corn flour and the ground almonds to create a ‘batter’.
Heat the oven to gas 4/180C and roll out the pastry. In my opinion, these are best with a very thin base (around 2mm) as this highlights the frangipane.
These are best served warm but are also great once they have cooled. But be warned – you will not be able to eat just one of these so make plenty!
