Frangipane and Cranberry Mince Pies

00h 20
00h 20

A fun and fruity twist on a festive classic. These frangipane and cranberry mince pies have a subtle flavour of marzipan and are sure to be enjoyed by the whole family.

Makes 24 pies.

    Ingredients and Method


    • 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 Mincemeat
    • 100g Cranberries, boil before adding to mincemeat
    • 110ml Water
    • 110ml Orange Juice
    • 190g Sugar


    1. For the pastry add the flour, butter and lard in a mixing bowl. Rub together until it resembles breadcrumbs.
    2. Add water and knead into a ball, wrap in cling film and chill for 15 minutes.
    3. Preheat oven to 200°C / 400°F / gas 6.
    4. 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.
    5. 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.
    6. 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.
    7. 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.