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Frangipane and Cranberry Mince Pies

Makes 24 pies.


For the Pastry

  • 300g plain flour plus extra for dusting
  • 140g unsalted butter, cold and cut into cubes
  • 55g lard, cut into cubes
  • 3 tbsp water

For Frangipane:

  • 125g unsalted butter
  • 125g caster sugar
  • 2 tbsp plain flour
  • 2 eggs
  • 100g ground almonds

For the filling

  • 400g of mincemeat
  • 100g cranberries, boil before adding to mincemeat
  • 110ml water
  • 110ml orange juice
  • 190g sugar

Step 1

For the pastry add the flour, butter and lard in a mixing bowl. Rub together until it resembles breadcrumbs. Add water and knead into a ball, wrap in cling film and chill for 15 minutes. Preheat oven to 200°C / 400°F / gas 6.

Step 2

For Frangipane, beat the butter and sugar until light and fluffy, beat in the eggs until smooth. Then stir in the ground almonds and flour.

Step 3

Boil the water and orange juice in a pan, add the sugar and dissolve. Add the cranberries and boil until soft, drain and when cool mix with the mincemeat.

Step 4

Roll chilled pastry onto a lightly floured surface until 3mm thick, then cut out 24 rounds using a 10cm round cutter. Line the rounds into a muffin tray and place a teaspoon of the cranberry and mincemeat mixture in each pastry case.

Step 5

Top each pie with a heaped teaspoon of frangipane mixture, then place completed tray into the oven and bake for 20 minutes until golden. Cool on a wire rack before dusting with icing sugar.