
Frangipane and Cranberry Mince Pies
Makes 24 pies.
Ingredients
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.