PUFFY FRANGIPANE MINCE PIES

I don’t get why these are only a Christmas thing, not just these beauts but mince pies in general. I love mince pies like a good frangipane mince pie. I think the best I have had this year was from the fat fox, but I had a pretty great one in the wilds too. But seriously, if people love them so much why aren’t they produced all year round?

I kind of have similar thoughts about Christmas in general, I think it’s a bit funny really, and probably comes from being away for Christmas and travelling but the people you make time to see at christmas and time out. Why don’t we do that all year around?

I love buying people presents and don’t really get why we can’t be more generous and loving with life all year round. anyway, less of the life chat and more about mince pies. I made these as. a test. I like something a little different. I mean sweet shortcrust is great but it can’t be top and bottom you know…

For the frangipane:

  • 75g butter, softened
  • 75g light brown sugar
  • 2 eggs
  • 75g ground almonds
  • 1/2 tsp almond extract
  • 50g plain flour

For the assembly:

  • 1 roll puff pastry
  • 1 jar mince meat
  • 25g flaked almonds
  1. Mix all the ingredients for the frangipane together in a medium sized bowl.
  2. cut the pastry in 3 lengthways and then into 4 across to give you 12 even sized squares.
  3. pop the pastry squares into a 12 whole non stick muffin tray. press to the bottom, it’s alright if they come up above the top.
  4. divide the mince meat between the cups on the tray. Top with the frangipane mixture and sprinkle over the flaked almonds.
  5. Bake in the preheated oven for 25-30 minutes until risen and golden.

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