Mary Berry Frangipane Mince Pies Recipe

If you love traditional Christmas baking, these Mary Berry Frangipane Mince Pies are a wonderfully rich and buttery twist on the classic festive favourite. Crisp pastry cases are filled with fruity mincemeat and topped with a soft almond frangipane that bakes to a delicate golden finish. The combination of sweet dried fruit, warm spice, and nutty almond flavour makes every bite comforting and indulgent.

This recipe is surprisingly simple to make and perfect for both experienced bakers and beginners wanting to create homemade mince pies from scratch. The pastry stays crisp while the frangipane adds a soft cake-like texture that pairs beautifully with the fruity filling. These festive pies are ideal for Christmas gatherings, afternoon tea, or edible gifts during the holiday season.

Ingredients

For the Pastry Cases

• 375g sweet shortcrust pastry
• Butter, for greasing the tin

For the Filling

• 300g good-quality mincemeat

For the Frangipane Topping

• 100g unsalted butter, softened
• 100g caster sugar
• 2 large eggs
• 100g ground almonds
• 25g plain flour
• 1 teaspoon almond extract
• Flaked almonds, for topping
• Icing sugar, for dusting

How to Make Mary Berry Frangipane Mince Pies Recipe

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the mince pies bake evenly and develop a lovely golden colour.
• Prepare the muffin tin: Lightly grease a 12-hole muffin tin with butter to prevent sticking and help the pastry release easily after baking.
• Roll out the pastry: On a lightly floured surface, roll the pastry to about 3mm thick. Use a round cutter to cut out 12 circles large enough to line the muffin tin holes.
• Line the tin: Gently press the pastry circles into the muffin tin. Chill in the refrigerator for 10 minutes to help keep the pastry crisp during baking.
• Add the mincemeat: Spoon a little mincemeat into each pastry case, filling them about halfway. Avoid overfilling as the frangipane will rise slightly while baking.
• Make the frangipane: Beat the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, mixing well after each addition.
• Finish the topping: Fold in the ground almonds, plain flour, and almond extract until smooth and fully combined.
• Top the mince pies: Spoon the frangipane mixture over the mincemeat filling and smooth lightly with the back of a spoon. Sprinkle a few flaked almonds over each pie.
• Bake the pies: Place the tin in the oven and bake for 20 to 25 minutes until the frangipane is golden brown and the pastry is crisp underneath.
• Cool and serve: Leave the pies in the tin for 10 minutes before transferring to a wire rack. Dust with icing sugar before serving warm or at room temperature.

Tips for the Best Frangipane Mince Pies

How do I stop the pastry from becoming soggy?

Chilling the pastry before baking helps it stay crisp and prevents the buttery filling from soaking into the base.

Can I use homemade mincemeat?

Yes, homemade mincemeat works beautifully and often gives a fresher, richer flavour than store-bought versions.

Why did my frangipane split while mixing?

This usually happens if the eggs are added too quickly. Beat them in gradually and ensure the butter is softened before mixing.

Can I make these pies ahead of time?

Absolutely. They taste even better the next day once the flavours have settled and developed.

How do I know when the pies are fully baked?

The frangipane should look golden and set on top, while the pastry underneath should feel crisp and cooked through.

Serving Suggestions

• Serve warm with lightly whipped cream
• Enjoy with brandy butter during Christmas
• Pair with hot tea or fresh coffee
• Dust with extra icing sugar before serving
• Add a scoop of vanilla ice cream for dessert

Storage

Room Temperature

Store the mince pies in an airtight container for up to 3 days in a cool room.

Refrigerator

Keep refrigerated for up to 1 week. Warm slightly before serving for the best texture and flavour.

Freezing

Freeze fully cooled mince pies in a sealed container for up to 3 months. Defrost overnight at room temperature and reheat gently before serving.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 19g
• Saturated Fat: 8g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Mary Berry Frangipane Mince Pies Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

12

pies

Prep time

30

minutes

Cooking time

25

minutes

Total time

55

minutes

Calories

320

kcal

55

minutes

Buttery homemade mince pies filled with rich fruit mincemeat and topped with soft almond frangipane. A festive British Christmas bake perfect for entertaining and holiday treats.

Ingredients

• 375g sweet shortcrust pastry

• Butter, for greasing

• 300g mincemeat

• 100g unsalted butter, softened

• 100g caster sugar

• 2 large eggs

• 100g ground almonds

• 25g plain flour

• 1 tsp almond extract

• Flaked almonds, for topping

• Icing sugar, for dusting

• 12-hole muffin tin

• Rolling pin

• Round pastry cutter

Directions

• Preheat oven to 200°C (180°C fan). Grease a 12-hole muffin tin lightly with butter.
• Roll out the pastry on a lightly floured surface and cut out 12 circles large enough to line the muffin tin holes.
• Press the pastry circles gently into the muffin tin and chill for 10 minutes.
• Spoon a little mincemeat into each pastry case, filling about halfway.
• Beat butter and caster sugar together until pale and fluffy.
• Beat in the eggs one at a time, then stir in the ground almonds, flour, and almond extract.
• Spoon the frangipane mixture over the mincemeat and sprinkle with flaked almonds.
• Bake for 20 to 25 minutes until golden brown and cooked through.
• Cool in the tin for 10 minutes before transferring to a wire rack. Dust lightly with icing sugar before serving.

Notes

• Chilling the pastry helps prevent shrinking during baking.
• Do not overfill the mince pies or the filling may bubble over.
• These pies freeze well once fully cooled.