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Festive Mincemeat Frangipane Mince Pies Recipe

ByMadison
Jump to Recipe· 4.6 from 19 reviews

Let me share a holiday treat that’s truly special and absolutely delicious: my Festive Mincemeat Frangipane Mince Pies Recipe. If you love the classic Christmas mince pie with a holiday twist, these little gems combine rich, fruity mincemeat with a luscious almond frangipane topping nestled in buttery pastry. They’re a delightful mix of textures and flavors, guaranteed to wow your friends and family — and trust me, once you make these, they’ll become a festive staple you’ll keep coming back to.

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Why This Recipe Works

  • Balanced Flavors: The sweet-spiced mincemeat paired with creamy almond frangipane creates a harmonious holiday flavor combination.
  • Buttery Pastry Perfection: Using cold butter and careful handling gives you tender, flaky pastry that won’t overpower the filling.
  • Simple Yet Festive: This recipe elevates classic mince pies with frangipane, making them feel extra special without added fuss.
  • Versatile & Crowd-Pleasing: Perfect served warm or cold, and great for making ahead or freezing for holiday parties.
Festive Mincemeat Frangipane Mince Pies, holiday mince pies with frangipane, Christmas mincemeat tart, easy festive mince pie recipe, holiday baking ideas - 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

The magic of this Festive Mincemeat Frangipane Mince Pies Recipe lies in every ingredient playing its essential role — from the crisp, buttery crust to the rich almond cream topping. When you select quality ingredients and follow some key tips, these pies don’t just taste better; they look and feel special too.

Festive Mincemeat Frangipane Mince Pies, holiday mince pies with frangipane, Christmas mincemeat tart, easy festive mince pie recipe, holiday baking ideas - 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: All-purpose flour forms the base of the flaky pastry; be sure to measure correctly with a kitchen scale for the best texture.
  • Unsalted butter: Cold, cubed butter is crucial for tender, flaky pastry layers—don’t skip chilling it in the fridge.
  • Ice cold water: Helps the dough come together without melting the butter; add slowly to avoid a sticky mess.
  • Mincemeat (fruit filling): Ready-made mincemeat is a holiday classic — pick one with good fruit chunks and rich spices.
  • Orange zest: Adds fresh citrus notes that brighten the sweetness in the frangipane.
  • Granulated sugar: Sweetens and balances the tartness from the mincemeat and orange zest.
  • Eggs: Bind all frangipane ingredients, creating a creamy, custard-like topping.
  • Ground almonds: Give the frangipane its signature moist, nutty flavor and tender crumb.
  • Plain flour (for frangipane): Stabilizes the almond cream so it holds shape during baking.
  • Fine salt: Enhances the flavors, especially in the pastry and frangipane layers.
  • Flaked almonds: Sprinkle on top for a toasty crunch and festive look.
  • Powdered icing sugar: Dusting adds a delicate sweetness and pretty finishing touch.
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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 making recipes my own, and this Festive Mincemeat Frangipane Mince Pies Recipe is no exception. Toss in your personal favorite spices or switch up nuts in the frangipane to match what you have on hand. It’s all about making it yours and having fun with the flavors!

  • Spice it up: Sometimes I add a dash of cinnamon or mixed spice to the frangipane for an extra holiday punch — it’s a little thing that makes a big difference.
  • Nut swaps: If you’re allergic or just want to try something different, replacing ground almonds with ground hazelnuts can add a lovely twist.
  • Vegan option: Try vegan butter and replace eggs with flax eggs to keep the pies dairy- and egg-free.
  • Fruit filling: Feel free to jazz up your mincemeat with a splash of brandy or a handful of chopped dried cherries for extra fruitiness.

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

Step 1: Make the Pastry – The Foundation of Flaky Goodness

Start by rubbing the butter into the flour along with a pinch of salt. This is the part where patience pays off — I like to use my fingertips to work the butter in until you see pea-sized bits of butter coated in flour. This creates pockets that make the pastry flaky. Then add ice cold water little by little, just enough to bring the dough together. Don’t rush; too much water means a tough crust, too little and it’ll crumble. Form the dough into a disc, wrap it tightly, and pop it in the fridge for at least an hour. Trust me, this chilling step is non-negotiable if you want perfect texture.

Step 2: Roll Out & Fill Your Pies

After chilling, let the dough rest on the counter for about 10-15 minutes so it’s easier to roll without cracking. Roll it out to about ¼-inch thickness on a lightly floured surface. Use a round cutter to stamp out circles. I find a 9 cm (3.5 inch) cutter works beautifully for cupcake tins — just press the dough into each cup, covering the base and sides snugly.

Next, spoon in generous dollops of your mincemeat fruit filling. This is where the festive flavors start to shine. Don’t skimp here — I usually add about two tablespoons per pie so you get a good fruit hit in every bite.

Step 3: Craft the Frangipane Topping & Bake

Now for the star of the show — the almond cream topping. I zest a fresh orange right into granulated sugar to infuse it with vibrant, citrusy oils. Then, I cream that fragrant sugar with softened butter until pale and fluffy. Next come two eggs, whisked lightly, added slowly while beating so everything binds well. Don’t worry if it looks a bit curdled at first — that’s totally normal.

Add the ground almonds, a little flour, and salt, and beat until smooth and creamy. For neatness (and fun), I like to pipe the frangipane over the mincemeat, but spoons work just fine too. Sprinkle flaked almonds on top for that crunchy, golden finish.

Bake at 180°C (350°F) covered with a foil tent for 15 minutes—this protects your pies and gives the filling time to set. Then remove the foil and bake for another 10-15 minutes until both pastry and frangipane turn a lovely golden brown. Let them cool in the pan briefly before moving to a wire rack. A dusting of icing sugar finishes them off perfectly.

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Pro Tips for Making Festive Mincemeat Frangipane Mince Pies Recipe

  • Cold Butter is Key: Keep your butter chilled until the last minute and work quickly to maintain those lovely pastry flakes.
  • Don’t Overwork the Dough: Handle your dough gently to avoid tough, dense pastry. That means no heavy kneading!
  • If Frangipane Looks Curdled: Don’t panic — once you add the ground almonds and flour, it will come together smoothly.
  • Use a Foil Tent: Cover your pies while they start baking to prevent over-browning, then remove for that perfect golden finish.

How to Serve Festive Mincemeat Frangipane Mince Pies Recipe

Festive Mincemeat Frangipane Mince Pies, holiday mince pies with frangipane, Christmas mincemeat tart, easy festive mince pie recipe, holiday baking ideas - 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

My go-to garnish for these pies is a light dusting of powdered icing sugar — it gives that snowy look that screams festive! Sometimes, I toss on a few extra toasted flaked almonds or a tiny twist of candied orange peel for a little extra sparkle.

Side Dishes

Serve these pies warm alongside a generous scoop of vanilla ice cream or creamy custard — it’s like a cozy hug on a plate. If you want a non-dairy option, coconut cream works surprisingly well too. And a hot cup of mulled wine or spiced tea rounds out the festive vibe perfectly.

Creative Ways to Present

I’ve wrapped these pies individually in parchment paper tied with twine for gifting — they’re a charming homemade gift idea! Another fun way is placing mini pies on a tiered cake stand for a stunning holiday dessert table centerpiece. For parties, I sometimes make bite-sized versions in muffin tins to create adorable mini morsels everyone can grab and enjoy.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, store your festive mince pies in an airtight container at room temperature. They’ll keep their flavor and freshness for up to a week — perfect if you want to bake ahead of time.

Freezing

These pies freeze beautifully. Just cool them fully, place in a freezer-safe container, and freeze for up to three months. When you’re ready to enjoy, thaw overnight in the fridge.

Reheating

To get that freshly baked magic back after freezing, pop the pies in a preheated 180°C (350°F) oven for about 10 minutes. This crisps up the pastry and warms the filling perfectly. I avoid microwaving as it makes the pastry soggy.

FAQs

  1. Can I use store-bought pastry for this recipe?

    Absolutely! You can save some time by using quality ready-rolled shortcrust pastry, but making your own is worth it for extra buttery, flaky results in the Festive Mincemeat Frangipane Mince Pies Recipe. Just keep an eye on thickness and chill the pastry before filling.

  2. What is mincemeat?

    Mincemeat is a traditional British Christmas filling made from chopped dried fruits, citrus zest, spices, and sometimes a splash of brandy. Despite the name, it usually doesn’t contain meat these days, and it’s packed with warm, festive flavors perfect for these pies.

  3. Can I prepare the frangipane in advance?

    Yes! You can prepare the frangipane a day ahead and keep it covered in the fridge. Just give it a quick stir before piping or spooning it onto your pies. This makes the assembly faster on baking day.

  4. What if I don’t have ground almonds?

    If you don’t have ground almonds, finely ground hazelnuts or walnuts can work as a substitute in the frangipane, though the flavor will change slightly. Just make sure they’re finely ground to keep the texture smooth.

  5. Why cover the pies with foil while baking?

    The foil tent prevents the pastry edges and topping from over-browning while the frangipane sets and the filling cooks through. Removing the foil halfway gives you a beautifully golden finish without burnt edges.

Final Thoughts

This Festive Mincemeat Frangipane Mince Pies Recipe embodies everything I love about holiday baking — comfort, tradition, and a touch of something extra special. Making them fills my kitchen with cozy scents, and sharing them with loved ones feels like wrapping everyone in a warm hug. If you give this recipe a try, I’m confident you’ll feel the same joy and pride that I do every time I bake them. So roll up your sleeves, put on some festive tunes, and get ready to make some holiday magic!

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Festive Mincemeat Frangipane Mince Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 19 reviews
  • Author: Madison
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Vegetarian
Print Recipe

Description

Delicious festive frangipane mince pies featuring a buttery all-purpose pastry filled with traditional mincemeat fruit filling and topped with a rich almond cream (frangipane). Perfect for holiday celebrations, these pies are baked to golden perfection with a crunchy almond topping and a dusting of powdered icing sugar.

Ingredients

All Butter Pastry

  • 220 g plain flour (all-purpose)
  • ¼ teaspoon fine salt
  • 115 g unsalted butter, cold and cubed
  • 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, softened
  • 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 for dusting

Instructions

  1. Make the Pastry: Rub the cubed cold butter into the flour and salt mixture using your fingers until the butter resembles large peas. Add ice cold water a little at a time, gently mixing with your fingertips until the dough just comes together when pressed.
  2. Chill the Dough: Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to chill and rest.
  3. Prepare the Pastry Cases: Remove dough from fridge and let it sit at room temperature for 10 to 15 minutes. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Use a 9 cm (3.5 inch) cookie cutter to cut out rounds.
  4. Line Cupcake Tray: Preheat oven to 180C (350F). Lightly flour a cupcake tray and press each dough round into the holes, pushing down to form pastry cases.
  5. Add Fruit Filling: Spoon about two tablespoons of mincemeat fruit filling into each pastry case, spreading evenly.
  6. Make the Frangipane: Rub orange zest into granulated sugar to release oils. Cream the zest-infused sugar with softened butter using electric beaters until pale and creamy. Lightly whisk the eggs and add to the mixture, beating well despite slight curdling.
  7. Add Dry Ingredients: Mix in ground almonds, flour, and salt to the butter mixture and beat until thick, creamy, and fully combined.
  8. Top the Fruit Filling: Spoon or pipe the almond cream over the mincemeat in each pastry case so they are covered. Sprinkle flaked almonds over the filled pies.
  9. Bake the Pies: Cover the tray loosely with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 15 minutes or until the pastry and almond topping turn golden brown.
  10. Cool and Serve: Let the pies cool in the tray for 10 minutes, then transfer to a wire rack. Dust with powdered icing sugar and serve warm or cold, plain or with custard, cream, or ice cream.

Notes

  • Use cold butter for the dough to achieve a flaky pastry.
  • Do not overwork the dough to prevent it from becoming tough.
  • Feel free to customize the mincemeat fruit filling with your own favorite flavors.
  • If the frangipane mixture looks curdled after adding eggs, keep beating; it will come together once ground almonds and flour are incorporated.
  • Tent the cupcake pan with foil while baking to prevent overbrowning on top.
  • Store homemade mince pies in an airtight container at room temperature for up to one week.
  • Baked pies can be frozen for up to 3 months. Thaw overnight in the refrigerator and re-crisp pastry by baking for 10 minutes at 180C (350F).
  • Rolling dough that is too cold causes cracking; allow it to rest briefly at room temperature before rolling.

Nutrition

  • Serving Size: 1 pie
  • Calories: 320 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 70 mg

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