Recipe Card
Frangipane topped Mince Pies
This delicious combination of mincemeat and almond topping makes a great alternative to the traditional mince pie. Serve with brandy butter but if you make your own, substitute Amaretto liqueur for the brandy, this will also go well with Christmas pudding!
Ingredients
- 1 Jus-Rol™ All Butter Sweet Shortcrust Pastry Sheet thawed
- Approx. 200g mincemeat
- 45g caster sugar
- 45g butter -melted
- 1 egg
- 45g ground almonds
- A few flaked almonds
Equipment required
- Cookie Cutter
- Bun tin
- Teaspoon
Method
- Method: Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
- Unroll sheet and cut out 12 discs using a cookie cutter then transfer to jam tart.
- Spoon on the mincemeat.
- Beat the egg and sugar, and then stir in the butter and the ground almonds. Pour the mixture and scatter with a few flaked almonds.
- Bake for 15 – 18 minutes until pastry is golden brown. Serve warm with brandy or Amaretto butter.
* If preferred use a Jus Rol™ All Butter Shortcrust sheet.