Puddings – Frangipane Mince Pies

A modern take on the traditional mince pies, these mincemeat and frangipane tarts combine all the flavour of Christmas into one mouth-watering package that will have everyone asking for more.

PREP: 15 min

COOK: 15 min



  • 400g Mincemeat
  • 500g Puff Pastry
  • 140g Softened Butter
  • 140g Almonds (ground)
  • 2 Eggs
  • 140g Sugar
  • 1 Lemon Zest


  1. Roll out the Puff Pastry to approx 5mm thick. Cut out 5cm diameter discs with a cutter and place the discs of pastry into a muffin tin.
  2. Rest the pastry in the fridge for 15 minutes.
  3. To make frangipane: Cream together the sugar and softened butter, then slowly add the 2 eggs while mixing continuously.  Finish by adding in the ground almonds and lemon zest.
  4. Remove the tart cases from the fridge and prick the bottom of the pastry using a fork.  Then fill the puff pastry tart cases with a teaspoon of mincemeat before piping the frangipane mix over the top.
  5. Bake at 200°c for 15 minutes.


Getting Ahead

  • Make the mince pies the day before and reheat when required.

Chef’s Tip

  • Use self-raising flour for dusting because it is a finer powder.
  • A sandwich bag is fine to use as a piping bag for the frangipane.

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