ALMOND-TOPPED MINCE PIES

Almond-topped mince pies image

These festive favourites are encased in a rich, sweet shortcrust pastry and finished off with a frangipane topping that livens up every bite

Provided by Jane Hornby

Categories Afternoon tea, Dessert, Treat

Time 1h5m

Yield Makes 24

Number Of Ingredients 15

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Ingredients

100g soft pitted prunes, finely chopped (optional)
1 tbsp Armagnac or brandy (optional)
450g shop-bought mincemeat or Quick-to-mix homemade mincemeat (see 'Goes well with' below)
280g plain flour, plus extra for dusting
140g cold unsalted butter, cut into small cubes
4 tbsp golden caster sugar
1 large egg, beaten
140g soft unsalted butter
140g golden caster sugar
85g self-raising flour
100g ground almonds
2 large eggs, beaten
½ tsp almond extract
handful flaked almonds
icing sugar, to dust

Steps:

Put the flour in a large bowl with 1/4 tsp salt. Add the butter and rub it in with your fingertips until the mix looks like fine crumbs.
Stir in the sugar, then slowly pour in the egg, stirring with a cutlery knife as you go to avoid any overly wet or dry patches. Scrunch to a dough with your hands, then knead briefly until smooth. Alternatively, pulse together the butter, flour and salt in a processor, then add the sugar and egg. Shape into 2 discs, wrap in cling film and chill for 30 mins (if you have time).
Heat oven to 190C/170C fan/gas 5. Mix the prunes and Armagnac into the mincemeat and set aside. Roll out the pastry on a lightly floured work surface until 3mm thick, cut into circles with a 7.5cm or 8cm round plain cutter and gently press into 2 x 12-hole shallow, non-stick bun tins.
For the topping, beat together the butter and sugar with a wooden spoon, then add the flour, ground almonds, eggs, almond extract and a pinch of salt, and beat until smooth.
Spoon the mincemeat into the tin (about 1 dessertspoon into each). Spoon over the topping, then smooth it to the edges of the pastry with a palette knife. Scatter over the flaked almonds. Can now be frozen for up to 1 month.
Bake for 25 mins from room temperature (or 30 mins from frozen) until the pies are golden, risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 mins before transferring to a cooling rack. Dust with icing sugar to serve. Can be stored in an airtight tin for up to 3 days once cold.

Nutrition Facts : Calories 284 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium