Yooo, it’s totally mince pie time guys.
They’re pretty easy to make – my mum makes them using a pâte frolle (almond pastry) recipe she got from one of my Nain’s cookbooks. So they’re not the usual mince pies, which are usually shortcrust, they are WAY better. The almond meal and extract in the pastry gives it a much shorter texture and more flavour. Plus they’ve got a crunchy demerara sugar sprinkle.
They’re usually made in a small tart tin and topped with a star of pastry.
Dust them with powdered sugar too, it’s snowy and fun so go for it.
and then if you want to feel like it’s more dessert-y, go for the pouring cream too.
Word to the wise – let them cool for at least 10 minutes after you bake them. Dried fruit gets SO SO hot in the oven and you will burn your mouth if you attempt to eat a hot one.
Pâte Frolle Mince PiesPrint
- 220 g (1 3/4 cup) all-purpose flour
- 85 g (3/4 cup + 1 tbsp) ground almonds
- 1/4 tsp salt
- 85 g (1/4 cup + 2 tbsp) granulated sugar
- 170 g (3/4 cup) unsalted butter, cubed
- 1 egg
- 1/2 tsp almond extract
- 400 g (14 oz) mincemeat
- cream or milk , , plus demerara (raw) sugar for sprinkling + brushing
- In a food processor: blend together the first 4 ingredients. Add in the butter and pulse until a crumbly texture is achieved. Add in the egg and almond extract and blend until a smooth dough forms.
- By hand: in a bowl, stir together the first 4 ingredients. Add the butter to the bowl and rub into the dry ingredients using your fingertips until a crumbly texture is achieved. Add the egg and almond extract, stir/knead together until a smooth dough forms.
- Wrap the dough in plastic wrap and chill for at least 4 hours (it’s quite soft dough, so it’s easier to handle when it’s cold).
- Preheat your oven to 180 C (350 F). Roll the chilled pastry out on a floured piece of parchment paper, using a well floured rolling pin. It should be about about 1/8-inch (3 or 4 mm) thick. Cut into circles (the size of them depends on your tartlet/pie tin. Normally it’s around 2.5-inches or 7 cm diameter). Line each cavity of the pie tin with a circle of pastry. Fill with a heaped teaspoon of mincemeat. Re-roll the scraps of pastry and cut out stars for the tops. Top each pie with a star of pastry.
- Brush with cream or milk and sprinkle with demerara sugar.
- Bake for 15-20 minutes until golden brown around the edges. Dust with powdered sugar.
- Serve them warm, with tea. Or cream. Or BOTH.