Mince Pies with Frangipane Topping

Mince Pies with Frangipane Topping


byPrepared culinary team at Aqua Restaurant

of Howth, Co. Dublin

Mince Pies have a number of different components, to truly respect the tradition the mincemeat is made months in advance. Aqua Restaurant, Howth, hono Read More
Prep Time

30 Minutes

Cooking Time

20 Minutes


A Party


For the Sweet Pastry:

  • 681gr of butter
  • 227gr of icing sugar
  • 2 whole eggs
  • 681gr of cream flour

For the Mincemeat:

  • 225gr of Bramley Apple cores chopped small
  • 225gr of shredded suet
  • 350gr of raisins
  • 225gr of sultanas
  • 225gr of currants
  • 225gr of whole mixed peel
  • 350gr of dark brown sugar
  • Zest and juice of 2 oranges
  • Zest and juice of 2 lemons
  • 50gr of whole almonds cut into slivers
  • 4 tsp of ground mixed spices
  • ¼ tsp of ground cinnamon
  • A good grinding of fresh nutmeg
  • 250ml of brandy

For the Frangipane:

  • 227gr of butter
  • 227gr of sugar
  • 6 eggs
  • 227gr of ground almonds


For the Mincemeat (This should be prepared in advance):

Mix all the ingredients together except the brandy.

Cover and leave overnight.

Set oven to 120°C, cover loosely with foil and place in oven for 3 hours, when finished, take out, let it cool.

Pour brandy over the mixture, stir and let it cool down for a day.

Store in sterilised wax paper jars until needed.

For the Sweet Pastry:

Sieve the icing sugar into a bowl.

Dice the butter at room temperature.

Place sugar and butter in a mixer and beat till creamy.

Add 2 eggs slowly, beat till fully mixed.

Add the flour slowly.

Turn the mixture onto a lightly floured board and gently knead.

Divide into 4 pieces wrap in cling film.

Keep in fridge for minimum 30 minutes or until ready to use.

The pasty will keep for up to 3 days refrigerated.

For the Frangipane:

Cream butter & sugar.

Add eggs one by one beating each time.

Add ground almonds – Beat for a couple of minutes.

Bringing it all together:

When ready roll the prepared pastry on a floured board and cut rounds with a cutter to fit greased muffin tins.

Place a teaspoon of mincemeat mixture in each muffin.

Pipe the Franzipan on top of the mince meat.

Bake for about 15 minutes at 180°C or until golden brown.

Relax in the tin for 6 minutes, turn on to a cooling tray.

Serve with fresh cream, ice-cream of choice or brandy cream.

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