Marcus Wareing’s mince pies add a little luxury to this classic recipe, using creamy sweet frangipane to top off this perfect pastry and luxurious fruit mince filling. Serve warm with a blob of cream and see how long they last!
- First make the pastry for the mince pies. Use a wooden spoon or electric whisk to beat together the butter and icing sugar until light and fluffy.
- Add the salt and egg to the pastry mix and combine well. Sprinkle the plain flour in and mix gently to form a smooth dough. Take care not to over-work as the pastry will not be as crispy when cooked.
- Lightly flour a work surface and place the ball of dough on top, flattening to create a disc. Wrap in cling film and leave to firm up in the fridge.
- When cold and firm, remove the pastry from the cling film and dust in flour. Lay onto a sheet of nonstick baking paper and roll out to a 3mm thickness. Refrigerate for a further 30 minutes.
- Remove from the fridge and get your little helper to cut out the mince pie bases using a round pastry cutter. Set aside in the fridge while you get on with preparing the mincemeat mix.
- To make the mincemeat, get the kids to combine all of the ingredients in a large bowl and mix well, then set aside.
- To make the frangipane, beat together the caster sugar and butter until fluffy. Then beat in the eggs one at a time. Gently fold in the remaining ingredients until well incorporated.
- Transfer the frangipane mix to a piping bag with a 1cm plain nozzle (or any other small round nozzle). Set aside.
- Preheat the oven to Gas Mark 4, 180°C, fan 160°C.
- Lightly oil the pastry tin and lay the pastry discs into the holes. Ensure the pastry is firmly in place.
- Using a spoon, fill the pastry with fruit mince mix until each mould is 2/3rds full.
- Pipe a splodge of frangipane on top of the mince pies to cover the mince mix. Bake in the oven for 15 minutes until the pastry is crisp and the frangipane is a nice golden colour. Leave to cool a little and serve.
See more Easy Christmas baking recipes