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Frangipane mince pies from Billington's

Makes: 18
timePrep time: 30 mins
timeTotal time:
Frangipane mince pies from Billington's

Frangipane mince pies from Billington's

Mince pies are a true Christmas classic. The frangipane topping on these ones makes them extra special

Makes: 18
timePrep time: 30 mins
timeTotal time:

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Benjamina Ebuehi

Benjamina Ebuehi

Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’ 
See more of Benjamina Ebuehi’s recipes


For the pastry
  • 200g plain flour, plus extra to dust
  • 100g unsalted butter, chilled
  • 2 tbsp Billington’s golden icing sugar
  • 1 large egg yolk
  • 300g luxury mincemeat - see the link in the first step of the method
For the frangipane
  • 100g soft unsalted butter
  • 100g Billington’s golden caster sugar
  • 40g self-raising flour
  • 100g ground almonds
  • ½ tsp ground cardamom
  • 2 large eggs
  • 40g flaked almonds
  • Billington’s golden icing sugar, to dust

Step by step

  1. To make this recipe you need to make a batch of mincemeat - you can find the recipe for the mincemeat used by clicking here.

    For the pastry, put the flour into a mixing bowl and cut the butter into small pieces, then stir it into the flour using a round-bladed knife. Rub the butter into the flour, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the icing sugar.
  2. Make a well in the centre of the flour mixture. Beat the egg yolk with 1 tablespoon cold water and stir this into the flour until the mixture comes together. Bring the pastry together with your hands, and shape it into a flat disc, then wrap in clingfilm and chill in the fridge for 30 minutes.
  3. Preheat the oven to 190°C, fan 170°C, gas 5. On a lightly floured surface, roll out the pastry to a thickness of 3mm. Using a 7.5cm fluted cutter, stamp out 18 rounds, re-rolling the pastry as needed, then use to line 3 x 6-hole deep bun tins. Put a heaped teaspoon of mincemeat into each pastry case.
  4. For the frangipane topping, beat together the butter and sugar until creamy, then add the flour, ground almonds, cardamon and eggs, and beat until smooth. Divide the mixture between the tarts, and use a teaspoon to smooth the mixture over the mincemeat.
  5. Scatter over the flaked almonds and bake for 20-25 minutes until the topping is golden. Leave to cool for a few minutes in the tins, then transfer to a cooling rack and dust with golden icing sugar before serving.
For this recipe you will need

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