Name: Deep-filled mince pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 20-24 muffin-sized pies
Cuisine: British
Ingredients: 900g mincemeat; 400g butter very cold, cut into cubes; 700g plain flour plus extra for rolling out; 200g golden caster sugar; 2 egg yolks; 1 tbsp water or milk; 200g ground almond; 200g golden caster sugar; 4 egg whites; few drops almond extract; 1 egg beaten, to seal and glaze

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Deep-filled mince pies

Deep-filled mince pies

Jane Hornby

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Makes 20-24 muffin-sized pies

More effort

Prep: 20 mins

Cook: 25 mins

A star rating of 5 out of 5.15 ratingsRate

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These deep, decadent mince pies with a layer of almond frangipane cook brilliantly from frozen

Easily halved

Freezable

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Sandham family mincemeat

A star rating of 4.8 out of 5.35 ratings

Ingredients

Nutrition

Units:

MetricUS

900g mincemeat

For the pastry

400g butter

very cold, cut into cubes
700g plain flour

plus extra for rolling out
200g golden caster sugar
2 egg yolks
1 tbsp water

or milk

For the almond filling

200g ground almond
200g golden caster sugar
4 egg whites
few drops almond

extract
1 egg

beaten, to seal and glaze

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Nutrition: per pie

kcal546
fat25g
saturates12g
carbs77g
sugars50g
fibre2g
protein7g
salt0.39g

low

Method

step 1

Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles fine crumbs or whizz in a food processor. Stir in the sugar and a good pinch of salt, then add the egg yolks and water or milk and work into the mix with a knife until the dough starts to clump together. Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth. Shape into a flat disc. Wrap in cling film then chill while you make the topping.
step 2

Heat oven to 200C/fan 180C/gas 6. Beat the almonds, sugar, egg whites and almond extract together to a rough paste.
step 3

Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10cm circles, depending on the depth of your muffin tin) with a round cutter. Push into the wells of a 12-hole muffin tin. Re-roll the leftover pastry and cut out enough 7cm circles to cover the tops.
step 4

Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp almond mix. Brush the edges of the cases with egg and press the tops on, then brush with egg. If you’re making ahead, ‘open’ freeze at this point, in the tin, uncovered. Once frozen, cover with cling film and use within a month. Bake for 20-25 mins until golden from fresh or for 25-30 mins from frozen. Leave to cool almost completely in the tin before lifting out. Serve dusted with a little icing sugar if you like. Repeat with remaining mix to make a second batch.

Recipe from Good Food magazine, November 2006

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A star rating of 5 out of 5.15 ratings

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