Marcus Wareing's Festive Frangipane Mince Pies
The most delicious festive tradition- these decadent frangipane mince pies make the perfect post-dinner indulgence, taken from the show Marcus Wareing at Christmas.
Ingredients
For the Pastry:
For the Frangipane:
For the Fruit Mince Mix:
Equipment:
Method
Step 1
To make the pastry, combine the butter and icing sugar in a large bowl and using a wooden spoon or electric whisk, cream until pale, light and fluffy
Step 2
Clean down the sides of the bowl and pour in the egg, one third at a time. Add the flour and salt and mix in gently to form a dough. Be careful not to over-mix or your finished pastry will not be as crispy
Step 3
Place the dough on a lightly floured work surface and shape into a flat round disc. Cover with cling film and place in the fridge to rest
Step 4
4. Remove the pastry from the fridge, place onto a large sheet of baking paper and dust in flour. Flatten with a rolling pin before rolling the dough out to a thickness of 3mm. Place back in the fridge for 30 minutes
Step 5
Remove from the fridge and use the pastry cutter to make 12 circles. Lightly flour each one as you go and set aside in the fridge while you make the mincemeat mix
Step 6
Combine all of the mincemeat ingredients in a bowl
Step 7
For the frangipane, cream together the sugar and butter until fluffy. Beat in the eggs one at a time and gently fold in the rest of the ingredients to combine
Step 8
Fill a piping bag with a 1cm nozzle with the frangipane mix and set aside
Step 9
Preheat the oven to 180°C/gas mark 4
Step 10
Remove the pastry rounds from the fridge and lightly grease the pastry tin holes with a little butter or vegetable spray. Line each hole, ensuring the pastry is firmly in place
Step 11
Spoon in the mincemeat mix so it comes two thirds of the way up each mould
Step 12
Pipe a dollop of frangipane on top of the mix to just cover up the mince mix, dust with a little ground cinnamon and place in the oven for 15 minutes, until the frangipane is a pale golden-brown colour and the pastry is cooked through
Step 13
Remove from the oven and dust with icing sugar to serve
