We arrived in London to Storm Darragh – driving rain, howling gale and freezing temps. Kind of perfect December British weather if you ask me. It was far to wet and windy to go outside so Saturday morning was a perfect cooking opportunity and I found a recipe for Frangipane mince pies from Richard Bertinet that l had to try, well I picked the recipe and Nicola cooked (Book – Richard Bertinet Pastry). It combines two of my favorite things, the almond cream/frangipane and mince pies. The result is a delicious and new (to me) twist on the classic British mince pie.

Sweet Pastry

350g flour
125g butter
125g sugar
2 eggs plus one yolk
Pinch of salt

Food processor method. Be careful, it is very easy to overwork pastry in a food processor which will result in a hard, dense pastry.
Put flour and salt into the bowl of the machine.
Cut cold butter into a small dice and add to the bowl.
Use the pulse button in short bursts so that the flour just lifts and mixes, lifts and mixes, lifts and mixes. I count to ten between each burst.
Add the sugar and give another few bursts until well mixed in.
Add the eggs and yolk and pulse briefly until it just comes together into a dough.
Turn out onto a board and give the pastry a press with your fingers and then turn 45 degrees. Repeat several times. Then fold the pastry over on itself and press with your fingers. Turn 45 degrees and repeat. Do this several time. You are not “kneeding” the pastry but you are working it to get a plasticine like feel.
Pick up the pastry and tap each side to square it off so when you are ready to roll you start with a good shape. Wrap the pastry in greaseproof paper (not clingfilm which will make it sweaty) and rest in the fridge for at least 1 hour.
Note: This pastry freezes well.

Almond Cream/Frangipane

250g unsalted butter
250g caster sugar
250g ground almonds
50g flour
3 eggs
2 tbsp Poire William Liqueur or rum or whatever takes your fancy (optional)

Beat the butter until very soft, preferably in a mixer. With the motor running add the sugar and the ground almonds. Mix together well then add the flour, mix that then add the eggs and finally the alcohol (if using). Refrigerate for 15 mins prior to using.

For the Pies

This makes 36 small pies in 12-hole tart tins (bake in batches if you don’t have 3 12-hole tart tins)
1 quantity sweet pastry
1 quantity almond cream
1 x 400g jar of the best mincemeat you can find (Available on Amazon if you are not in UK)
Flaked almonds to decorate
Icing sugar to decorate
Oven 180c / 375f

Grease the tart tins.
Lightly flour a work surface and roll out pastry 2 – 3mm thick. Using an appropriately sized cutter (just larger than the holes in your tart tin) cut out circles of pastry and use to line the tins. Put in the frige to rest for 30 mins.
Half fill the pastry cases with mincemeat the pipe of scoop on a heaped teaspoon of almond creamover each one. Make sure the top is smooth.
Bake in pre-heated oven for 25 mins until golden brown. Cool on rack and dust with icing sugar.