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Pâte Frolle Mince Pies

Author Izy


  • 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.