Frangipane Mince Pies Recipe

ByTaylor
Jump to Recipe· 4.4 from 37 reviews

If you’re hunting for a festive treat that’s just a bit different but packed with tradition and warmth, you’ve got to try this Frangipane Mince Pies Recipe. These little beauties combine the classic rich mincemeat filling with a luscious almond cream topping nestled in buttery pastry — trust me, once you bite into one, you’ll want to make them every holiday season. Let me walk you through everything so your kitchen smells like Christmas magic and your pies turn out perfectly golden and irresistibly flaky.

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Why This Recipe Works

  • Perfect Pastry Texture: The all-butter pastry is tender and flaky, making every bite melt in your mouth.
  • Balanced Sweetness: The rich almond frangipane cuts through the sweetness of the mincemeat for a delightful harmony of flavors.
  • Simple But Impressive: Using a cupcake tray keeps the pies uniform and easy to handle, perfect for gifting or parties.
  • Makes-Ahead Friendly: You can prepare in advance and freeze, so fresh pies are always at your fingertips.
Frangipane Mince Pies, mince pie recipe with frangipane, festive almond mince pies, easy holiday mince pies, traditional mince pies with almond topping - Eleven round sandwich cookies are shown on crumpled parchment paper atop a white marbled surface. Each cookie has two golden brown almond-studded cake layers with a pale cream filling in the middle. The top cake layers are dusted with powdered sugar, which is also scattered around on the parchment and surface. A dark metal sieve filled with powdered sugar sits on the left side among the cookies, adding texture and detail. The overall look is rustic with warm tones and soft lighting. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Frangipane Mince Pies Recipe has a role that elevates the final pie from ordinary to unforgettable. Quality butter and a touch of salt create a perfect base pastry, while the mincemeat brings seasonal fruitiness. The frangipane topping, made with ground almonds and orange zest, adds a rich, fragrant layer that pairs beautifully with the spiced filling.

Frangipane Mince Pies, mince pie recipe with frangipane, festive almond mince pies, easy holiday mince pies, traditional mince pies with almond topping - Flat lay of a small mound of plain white flour on a simple white ceramic plate, a few large cubes of cold unsalted butter arranged neatly on another white ceramic dish, a small white ceramic bowl filled with golden mincemeat fruit filling, a fresh whole orange with a small strip of bright orange zest curling beside it on the surface, a small white ceramic bowl holding granulated white sugar, two clean whole brown eggs with uncracked shells placed side by side on the white marble, a small white ceramic bowl filled with pale beige ground almonds, a smaller white ceramic bowl containing plain white flour, a tiny heap of delicate pale beige flaked almonds on the marble surface, and a small white ceramic bowl with fine white powdered icing sugar arranged in perfect symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Plain Flour: Using all-purpose flour gives the pastry structure without making it tough.
  • Unsalted Butter: Cold and cubed, it makes the pastry flaky and buttery — don’t skip chilling it!
  • Ice Cold Water: Helps bind the dough without activating too much gluten, keeping it tender.
  • Mincemeat: The star fruit filling, pick one you love or make your own for a personal touch.
  • Orange Zest: Adds brightness and a citrusy aroma that lifts the almond cream.
  • Granulated Sugar: Sweetens the frangipane just right, balancing with the tartness of the zest.
  • Large Eggs: Bind the almond filling and give it a creamy texture.
  • Ground Almonds (Almond Meal): Create the nutty base of frangipane, giving a lovely moist crumb.
  • Flaked Almonds: For that added crunch and pretty garnish on top.
  • Icing Sugar: A final dusting gives a festive snowy finish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to make this Frangipane Mince Pies Recipe mine by playing with the filling or topping — it’s perfect for getting a little creative, and you should too! Whether you prefer your pies more nutty, more fruity, or with a bit of a boozy kick, there’s room to customize.

  • Variation: I sometimes mix in a tablespoon of whisky or brandy into the mincemeat to deepen the flavor — the warmth is just lovely.
  • Dietary Modifications: Use gluten-free flour blends for the pastry and almond meal for the frangipane, and they still bake up beautifully.
  • Seasonal Change: Swap the mincemeat for fresh spiced apple filling during fall for a lighter change but keep the frangipane for richness.

Step-by-Step: How I Make Frangipane Mince Pies Recipe

Step 1: Crafting the Perfect Pastry

Start by combining the flour and salt in a large bowl, tossing in your cold, cubed butter. Use your fingertips to rub the butter into the flour until you have pea-sized lumps — this is key to getting that flaky texture. Then add the ice-cold water bit by bit, stirring until the dough just comes together. Don’t overwork it! Form it into a disc, wrap it tightly in plastic, and pop it in the fridge for at least an hour. Trust me, this chilling step is what keeps your pastry tender.

Step 2: Rolling and Filling

When the dough is rested, unwrap and let it sit at room temp for about 10 minutes to ease the rolling. Roll it out on a floured surface to about ¼ inch thick. Then, using a 9cm cookie cutter, cut out rounds and gently press them into a lightly floured cupcake tray. I love this method because it keeps the pie shape uniform and tidy. Spoon about two tablespoons of mince meat into each pie shell — don’t be shy with it!

Step 3: Making the Almond Cream and Baking

First, rub the orange zest into the sugar to unlock those oils — this step fills your kitchen with delightful citrus scents. Then cream the butter and orange-sugar mix until pale and fluffy. Beat in the eggs lightly — it might look curdled momentarily, but don’t fret. Add the ground almonds, flour, and salt and beat again until it’s smooth, thick, and creamy. Pipe or spoon this frangipane mixture over the fruit filling, then sprinkle with flaked almonds for that gorgeous crunch.

Cover the pan loosely with foil and bake at 180°C (350°F) for 15 minutes. After, remove the foil and bake for another 10-15 minutes until golden and inviting. Let cool in the pan a bit before transferring to a wire rack and dusting with powdered icing sugar. That’s where the magic happens — warm, nutty, fruity heaven in a mini pie!

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Pro Tips for Making Frangipane Mince Pies Recipe

  • Keep Butter Ice Cold: Cold butter in the pastry ensures flaky layers instead of a tough crust.
  • Don’t Overwork the Dough: Handling the dough gently keeps it tender and prevents shrinkage when baking.
  • Orange Zest in Sugar: Rubbing zest into sugar releases delightful citrus oils, upping the aromatic vibe.
  • Tent with Foil: Covering the pies while baking stops the frangipane from over-browning before the pastry sets.

How to Serve Frangipane Mince Pies Recipe

Frangipane Mince Pies, mince pie recipe with frangipane, festive almond mince pies, easy holiday mince pies, traditional mince pies with almond topping - The image shows a white plate with a gold rim holding eight round golden-brown almond cakes, each cake topped with thin pale almond slices and a light dusting of powdered sugar. One cake is broken in half on top, revealing a soft, moist inside with a dark filling. The plate is placed on a white marbled surface decorated with dark green pine and holly leaves. To the left of the plate, there is a spoon with a dark fruit jam sitting on the edge of the plate. A vintage metal baking tray with empty round molds is partially visible underneath and next to the plate. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple and classic with a light dusting of icing sugar just before serving — it looks like fresh snow on top and adds the perfect touch of sweetness. Sometimes I toss on extra toasted flaked almonds for crunch or a tiny drizzle of honey if I want a glossier finish.

Side Dishes

These pies are wonderful on their own but if you want to get fancy, I’d serve them with a spoon of softly whipped cream, a dollop of vanilla custard, or even a scoop of cinnamon ice cream. Perfect for chilly evenings or festive brunches.

Creative Ways to Present

For parties, I like to arrange the Frangipane Mince Pies Recipe on a rustic wooden board alongside sprigs of holly and cinnamon sticks — it’s festive and so inviting. For gifting, wrapping a few in parchment paper tied with twine makes a charming and homemade present everyone will appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftover mince pies in an airtight container at room temperature and they stay fresh and delicious for up to a week — though they rarely last that long in my house! Just be sure the container isn’t humid to keep the pastry crisp.

Freezing

I’ve frozen these pies several times with great results. After baking and cooling completely, I pop them into a freezer-safe container and freeze for up to three months. When I want to enjoy them, I thaw overnight in the fridge and then re-crisp the pastry for about 10 minutes in a hot oven. They taste freshly baked every time!

Reheating

To reheat, I warm them gently in the oven at 160°C (320°F) for 8-10 minutes. This keeps the frangipane creamy and the pastry flaky without drying out the filling. I avoid microwaving since it can make the crust soggy.

FAQs

  1. Can I make the pastry ahead of time?

    Absolutely! The pastry dough can be made and refrigerated for up to 24 hours before you’re ready to roll it out and assemble your pies. Just make sure it’s wrapped tightly so it doesn’t dry out.

  2. What type of mincemeat is best for this recipe?

    Choose a good-quality mincemeat with balanced spice and fruitiness — either store-bought or homemade. You can also customize the mincemeat by adding extra nuts, dried fruits, or a splash of brandy to match your taste.

  3. Can I make this recipe gluten-free?

    Yes! Substitute the plain flour with a gluten-free all-purpose blend that can be used for baking, and ensure that your mincemeat and other ingredients are gluten-free as well. The almond meal naturally fits gluten-free diets.

  4. Why does my frangipane look curdled after adding eggs?

    It’s totally normal for the mixture to look curdled after the eggs go in. Keep beating and once the ground almonds and flour are incorporated, the mixture will come together into a smooth, creamy batter.

  5. How do I prevent the mincemeat from making the pastry soggy?

    Using an all-butter pastry helps create a barrier, and the frangipane topping also helps seal the mince filling. Make sure you don’t overfill the pies and bake promptly after assembling. Baking with a foil tent initially protects the topping while the base cooks through.

Final Thoughts

This Frangipane Mince Pies Recipe has become one of my favorite festive treats because it honors traditional flavors but brings a fresh, almond-topped twist. Whether you’re baking for loved ones or treating yourself with a cozy cup of tea, these pies really hit the spot. I’m excited for you to try them — they’re surprisingly straightforward and absolutely worth the effort. Give it a go, and I promise your kitchen will smell like holiday happiness in no time.

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Frangipane Mince Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 37 reviews
  • Author: Taylor
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
Print Recipe

Description

These Festive Frangipane Mince Pies combine a buttery all-purpose pastry with a rich mincemeat fruit filling and a creamy almond frangipane topping, perfect for holiday celebrations. The pies are baked to golden perfection, sprinkled with flaked almonds, and dusted with powdered icing sugar, offering a delightful balance of textures and flavors.

Ingredients

All Butter Pastry

  • 220 g plain flour (all-purpose)
  • ¼ teaspoon fine salt
  • 115 g unsalted butter
  • 60 ml ice cold water

Fruit Filling

  • 350 g mincemeat (fruit filling)

Almond Cream (Frangipane) Topping

  • 1 zest of orange
  • 100 g granulated sugar
  • 115 g unsalted butter
  • 2 large eggs
  • 100 g ground almonds (almond meal)
  • 20 g plain flour (all-purpose)
  • ½ teaspoon fine salt
  • 30 g flaked almonds
  • 1 tablespoon powdered icing sugar

Instructions

  1. Make the Pastry: Rub the butter into the flour and salt mixture in a large mixing bowl until the butter pieces are the size of large peas. Add ice cold water a little at a time and gently mix until the dough holds when pressed.
  2. Chill the Dough: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
  3. Prepare for Baking: Remove dough from fridge and let rest at room temperature for 10 to 15 minutes to prevent cracking. Roll out on a floured surface to ¼ inch thickness. Use a 9 cm (3.5 inch) cookie cutter to cut rounds.
  4. Fill the Cupcake Tray: Lightly flour a cupcake tray and press dough rounds into each hole, ensuring the dough reaches the base and sides but not the top. Spoon 2 tablespoons of mincemeat fruit filling into each pastry case.
  5. Make the Frangipane: Rub the orange zest into the granulated sugar to release oils. Cream the butter with the orange sugar using an electric mixer until pale and fluffy. Lightly whisk eggs and gradually add to the butter mixture, beating for a minute even if it looks curdled. Add ground almonds, flour, and salt, then beat until the mixture is thick and creamy.
  6. Top and Decorate: Pipe or spoon the frangipane mixture over the fruit filling evenly. Sprinkle flaked almonds over the top of each pie.
  7. Bake the Pies: Preheat oven to 180C (350F). Cover the tray with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 15 minutes until the pastry and topping are golden and cooked through.
  8. Cool and Serve: Cool pies in the tray for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered icing sugar and serve warm or cold, plain or with custard, cream, or ice cream.

Notes

  • Use cold butter for the pastry dough to achieve a flaky texture.
  • Avoid overworking the dough to prevent tough pastry.
  • Feel free to customize the mincemeat fruit filling with your favorite spices or additional flavors.
  • If the frangipane mixture looks curdled after adding eggs, continue beating; it will come together once ground almonds and flour are incorporated.
  • Tent the baking tray with foil during the first part of baking to prevent over-browning.
  • Store the pies in an airtight container at room temperature for up to one week.
  • The baked pies freeze well; freeze cooled pies in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and re-crisp in a 180C oven for 10 minutes before serving.
  • Rolling out dough that’s too cold can cause cracking, so let it rest briefly before rolling.

Nutrition

  • Serving Size: 1 pie
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 75 mg

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