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.

You may also like

  • Guinness Chocolate Mousse Recipe

    This is the most satisfying dessert you will ever try. It is light as air, incredibly chocolatey and very simple to make. Perfect for a dinner party or a weeknight treat.
  • Darina Allen’s Christmas Chocolate Yule Log

    Darina Allen's Yule Log is the perfect addition to a traditional Christmas celebration. This is just one of many, many recipes that world renowned chef Darina has created. Students from all over the world flock to her Ballymaloe Cookery School to soak...
  • Jenny Flynn’s Humble Christmas Trifle – Faithlegg

    Jenny Flynn is the award-winning head chef at Faithlegg, a hotel buried deep in the quiet Waterford countryside, but very close to the sights and shopping in Waterford City