Frangipane Mince Pies
Mince Pie Recipes

Easy Frangipane Topped Mince Pies – Easy Peasy Foodie

Delicious homemade mince pies topped with frangipane and flaked almonds, these Easy Frangipane Mince Pies look and taste impressive, but are actually super simple to make. (Promise I won’t tell!)

Super easy to make…

These Easy Frangipane Topped Mince Pies look and taste really impressive but are actually super easy to make. The homemade shortcrust pastry is made from only 3 ingredients: flour, butter and water. (It is so easy to make my kids have been making it since they were about 4 years old!)

The mincemeat is from a jar (promise I won’t tell!) and the frangipane is as easy as making a basic cake mixture – just mix together butter, sugar, an egg and ground almonds (US – almond flour).

Finally, the decoration just couldn’t be simpler… a scattering of flaked almonds and a sprinkle of icing sugar (US – confectioner’s sugar)!

How long will frangipane mince pies keep?

In the very unlikely scenario that you / your family / your friends don’t hoover up these delicious frangipane topped mince pies in a matter of seconds, they will keep well in a airtight tin at room temperature for up to a week.

Can you freeze frangipane mince pies?

Absolutely! Simply place the mince pies in a lidded container in your freezer, where they will keep for up to 6 months. Defrost at room temperature for a few hours before serving.

Delicious homemade mince pies topped with frangipane and flaked almonds, these Easy Frangipane Mince Pies look and taste impressive, but are actually super simple to make. (Promise I won’t tell!)

Course Dessert, Pudding, Snack

Cuisine British

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 12 mince pies

Calories 329kcal

  • Wooden spoon
  • Rolling pin
  • 8cm (3¼inch) fluted circular cutter (non-fluted is also fine!)
  • 12 hole cupcake tray (holes 6cm/2½in wide, 2cm/¾in deep)
  • Sieve (for dusting the mince pies with sugar)

Mince Pies

  • 200 g plain flour (US – all purpose flour)
  • 100 g butter cut into small cubes (plus extra for greasing)
  • Cold water (approximately 6 tablespoons – you may need less)
  • 250 g good quality mincemeat (shop-bought is fine – I used Tesco finest)
  • A small handful of flaked almonds
  • Icing sugar (US – confectioner’s sugar) for dusting (optional)

Frangipane Topping

  • 100 g butter softened
  • 100 g caster sugar
  • 1 medium egg
  • 1 teaspoon vanilla extract (optional)
  • 100 g ground almonds (US – almond flour)
  • Preheat your oven to 180C / 160C fan / gas mark 4 / 350F and grease a 12 hole cupcake tray with a little butter. (See Note 1.)
  • Place the flour and the cubed butter in a mixing bowl and rub the butter into the flour until it resembles breadcrumbs. (You can do this in a food processor if you prefer!)
  • Slowly add the cold water 1 tablespoon at a time until the mixture just starts to come together. Use your hands to form the mixture into a ball, but take care not to overwork the dough.
  • Wrap the pastry dough in clingfilm (or similar) and place in the fridge until needed.
  • Next, place the softened butter into a mixing bowl together with the caster sugar. Beat until pale and fluffy. Add the egg and beat again, then add the vanilla extract (if using) and the ground almonds, and stir to combine. This is your frangipane.
  • Take the pastry dough out of the fridge and roll out until it is a little bigger than your cupcake tray.
  • Carefully cut out circles of pastry with a fluted cutter that is 8cm (3¼inches) in diameter. Place the pastry circles in the prepared cupcake tray.
  • Next place 2 teaspoons of mincemeat in each pastry case. (See Note 2.)
  • Cover the mincemeat with 1 tablespoon of frangipane and scatter with a few flaked almonds. (See Note 2.)
  • Place the mince pies in your pre-heated oven and cook for 20-25 minutes until golden brown on top and cooked through.  (The frangipane should spring back slightly when you press it down lightly with a finger – take care not to burn yourself, though!).
  • Leave the mince pies to cool in the tin for 10 minutes, then turn them out onto a cooling rack.
  • Finally, dust the mince pies with a little icing sugar (US – confectioner’s sugar).
  • Serve the mince pies warm or cold, on their own or with custard / cream / ice-cream.
  1. Please note – since first publishing this recipe, I have altered the oven temperature from (200C to 180C) and cooking time (from 18-20 mins to 20-25 mins) as – after further testing – I have found this gives a better result.
  2. Please note – a teaspoon and a tablespoon here refer to a standard UK teaspoon (5ml / ⅙floz) and a standard tablespoon (15ml / ½floz). It is important you stick to these measures to obtain optimum results. 
  3. Suitable for freezing.
  4. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts

Easy Frangipane Topped Mince Pies

Amount Per Serving

Calories 329 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 49mg16%

Sodium 241mg10%

Potassium 28mg1%

Carbohydrates 38g13%

Fiber 2g8%

Sugar 23g26%

Protein 5g10%

Vitamin A 436IU9%

Calcium 26mg3%

Iron 1mg6%

* % Daily Values are based on a 2000 calorie diet

Source: Easy Frangipane Topped Mince Pies – Easy Peasy Foodie