Frangipane Mince Pies

Our favourite mince pies. The frangipane together with the mince meat gives them a special flavour.

1. 1

   To make the pastry, put the flour, butter and sugar in a food processor and blitz for a few seconds until it resembles breadcrumbs. Add the egg yolk, blitz again, and then add a splash of water and blitz again until it starts to come together. Add another splash if needed. Bring together into a dough by hand, then wrap in cling film, flatten and put in the fridge for 15 minutes.
   Roll the pastry between 2 sheets of cling film, or on a lightly floured surface, to about 3-4 mm thick. Use a pastry cutter or wine glass to cut out circles just slightly larger than the holes of a shallow jam tart tin. I usually get between 14 and 16, depending on the thickness of the pastry. Place the pastry in the tin(s), then put in the fridge for another 15 to 30 minutes.
   Pre-heat oven to 180C.
   Beat the butter and sugar until really soft and creamy, then add the ground almonds, followed by the flour, then the egg and the brandy, if using.
   Put a teaspoonful of mincemeat into each of the pastry cases. Spoon or pipe the frangipane (almond cream) on top (about a walnut sized amount in each), then top each one with a few flaked almonds.
   Bake for 18-20 minutes until lightly golden.
   Cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Dust with icing sugar (I use a tea strainer) before serving.