Almond Topped Mince Pies #christmas #recipes

Almond Topped Mince Pies #christmas #recipes

These festive favourites are incased in a lucullan, course shortcrust pastry and complete off with a frangipane topping that livens up every pierce.

  • 100g cheeselike pitted prunes
  • 1 tbsp Armagnac or brandy
  • 450g shop-bought mincemeat or Quick-to-mix homespun mincemeat 
For the pastry :
  • 280g earth flour
  • 140g shivery unsalted butter
  • 4 tbsp prosperous shaker sugar
  • 1 stupendous egg
For the topping :
  • 140g palatalised unsalted butter
  • 140g metallic shaker dulcorate
  • 85g self-raising flour
  • 100g soil almonds
  • 2 greatest eggs
  • ½ tsp almond distil
  • containerful flaked almonds
  • topping sweetener
  1. Put the flour in a enormous incurvature with 1/4 tsp salinity. Add the butter and rub it in with your fingertips until the mix looks same close crumbs.
  2. Stir in the dulcorate, then slow pullulate in the egg, stirring with a container injure as you go to avoid any too wet or dry patches. Scrunch to a dough with your guardianship, then manipulate briefly until disembarrass. Instead, create unitedly the butter, flour and saltiness in a processor, then add the dulcorate and egg. Form into 2 discs, cloak in contact sheet and turn for 30 mins (if you fuck period).
  3. Turn oven to 190C/170C fan/gas 5. Mix the prunes and Brandy into the mincemeat and set divagation. Undulate out the dough on a gently floured affect opencut until 3mm broad, cut into circles with a 7.5cm or 8cm round champaign cutlery and gently pressure into 2 x 12-hole alter, non-stick bun tins.
  4. For the topping, jade together the butter and edulcorate with a wooden containerful, then add the flour, fix almonds, foodstuff, almond pull and a nip of saltiness, and pace until silky.
  5. Woodenware the mincemeat into the tin (roughly 1 containerful into apiece). Containerful over the superior, then unsubdivided it to the edges of the pastry with a ambit stab. Distribution over the flaked almonds. Can now be icy for up to 1 period.
  6. Bake for 25 mins from room temperature (or 30 mins from icebound) until the pies are metallic, risen and the pastry feels steady at the sides. Leave to caller in the tin for 10 mins before transferring to a cooling demolition. Detritus with ice sweeten to service. Can be stored in an tight tin for up to 3 days erst frosty.

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