Classic Mince Pies

    1 hour

    Delicious individual homemade mince pies with a frangipane topping that's made with almond meal and fresh vanilla.

    20 people made this

    Makes: 24 mince pies

    • Filling
    • 250g mincemeat
    • 100ml whiskey
    • Topping
    • 125g icing sugar
    • 125g salted butter, softened
    • 125g almond meal
    • 25g plain flour
    • 1/2 vanilla bean, slit and seeds removed
    • 2 eggs
    • To Prepare
    • 400g shortcrust pastry, homemade or shop-bought
    • extra icing sugar, for dusting

    Preparation:45min  ›  Cook:15min  ›  Ready in:1hour 

    1. Preheat oven to 190 degrees C.
    2. Filling: Pour the whiskey over the mincemeat and stir. Let soak.
    3. Topping: Using an electric mixer, blend together the icing sugar and butter until smooth. Add the almond meal, flour and seeds from the vanilla bean and mix well. Add the eggs and mix until light and fluffy.
    4. To Prepare: Roll out the shortcrust pastry on a lightly floured surface. Lightly flour a 12-cup pie or muffin tin. Cut out pastry circles with an 8cm round cutter. Press the circles into the pie cups. Roll out the pastry trimmings and cut as necessary.
    5. Spoon some mincemeat into each pie, about 1 heaping teaspoon. Add a dollop of almond topping to each.
    6. Bake in preheated oven 12-15 minutes. Let cool in the pan a few minutes, then transfer pies to a wire rack.

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    Reviews in English (14)


    Sensational! A timeless winner!  -  01 Dec 2016


    Best Mince Pies I have ever tasted. So good they soon went and had to make a second batch. Using salted butter there is no need to add salt as per the written instructions. Also I used semi skimmed milk instead of the tiny bit of cream needed and it works fine. The creator should get these on the shelves in all of the supermarkets instead of the disgusting other ones.  -  11 Dec 2011  (Review from Allrecipes UK & Ireland)


    Scrummy recipe - just like French patisserie. I used two thirds butter and one third Crisp and Dry block fat (or use Cookeen). Great results and still had the lovely buttery taste. I doubled the quantity of the recipe as I needed a lot of mince pies however I think another time I would not double the almond topping amounts as I have a lot left to use again. Probably the amount for one baking would be sufficient for a double number of pies or at the most one and a half the topping quantity would be more than plenty. thanks for sharing this gorgeous recipe.  -  05 Dec 2012  (Review from Allrecipes UK & Ireland)