Bakewell mince pies

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336

Serves 18


For the pastry:
1 x quantity of shortcrust pastry


For the filling:
275g mincemeat


For the frangipane:
100g butter, softened
100g caster sugar
2 large eggs
100g ground almonds
1 tbsp plain flour
½ tsp almond extract


To decorate:
30g apricot jam, warmed
Flaked almonds


  1. Follow steps 1-3 on p.79 to make the pastry. Use it to line 18 cups of a tartlet tin.
  2. Fill each pastry case with one tablespoon of mincemeat.
  3. Preheat the oven to 190˚C/170˚C fan/gas mark 5.
  4. To make the frangipane, beat together the butter and sugar until the mixture is light and
    fluffy. Add the eggs, one at a time, beating well after each addition.
  5. Add the ground almonds, flour and almond extract and mix until combined.
  6. Divide the frangipane amongst the lined cases and bake for 15-17 minutes or until golden. Allow to cool.
  7. To finish, brush the top of each pie with some warmed apricot jam and sprinkle with flaked almonds.

Per serving: 268kcals, 15g fat (7.6g saturated), 30g carbs (13g sugars), 3.9g protein, 1.2g fibre, 0.134g sodium