Mince Pies but without all the fiddly pastry! These Frangipane Mince Pie Slices have all the flavours you’d associate with mince pies but in a tray bake instead of an individual little pie.
What is a mince pie?
Mince Pies may not be something you are aware of if you’re not from the UK. They are little sweet pastry pies filled with mincemeat which is a sweet filling consisting of dried fruits, spices and spirits.
Although I love a mince pie, mincemeat does divide people and it’s not everyone’s thing! For me it isn’t Christmas until the mince pies have been made.
Making mince pies
The traditional way of making mince is a little fiddly as you have to cut out circles of pastry before filling with mincemeat and then topping with more pastry.
Maybe it is just me that finds making mince pies tedious? I love eating them but for some reason I really don’t enjoy making them! That is unless they are my Crumble Topped Mince Pies which are quicker and easier than traditional mince pies.
This probably has something to do with me being greedy and always overfilling them so the mincemeat spills out and sticks to the tray.
At a time of year when there is always so much going on, a quicker version is always welcome!
Frangipane Mince Pie Slices – Mince Pies in Tray Bake form
I thought about making a tray bake as a way to speed the mince pie process up. It is quicker, easier and the risk of mincemeat spilling out is far less than with mince pies!
I also decided to change things up a little and add a layer of frangipane to the top of the mincemeat and pastry.
My Mum used to make frangipane mince pies when I was growing up and they were always delicious so I took inspiration from her.
While you have your tray bake tin out, why not whip up a batch of my Mincemeat Christmas Flapjacks too?
What is Frangipane?
Frangipane is a almond flavoured sponge that has a lovely sweet, nutty taste.
It is used in pastries, cakes and tarts. One of it’s common uses is in Bakewell Slices or tarts.
The almond flavour of the frangipane works really well with the fruits and spices in the mincemeat.
Which mincemeat is best to use?
I would always recommend making my Quick Mincemeat because it is so delicious and easy to make. You can make a batch and have it ready to make festive treats.
I don’t think there is anything wrong with using shop bought mincemeat. This is what most people tend to do and it is convenient.
I would recommend trying to choose a good quality mincemeat. There are quite a few choices; the fruits and spirits use vary and some may even include nuts. Pick one that appeals to you.
Pastry isn’t as tricky as you might think
Being completely honest, pastry is not my strong point. For some reason I completely lack the ability to roll pastry out in anything that resembles a rectangle.
This is why I use shop bought ready-rolled pastry in a lot of recipes. However it is really simple to make your own for these.
Don’t be scared about making your own pastry for these Mince Pie Slices. And if like me, you struggle to roll out perfect rectangles don’t let that worry you.
You can always patch the pastry together so no one will know if it’s not perfect. Also no one is going to inspect the bottom of your slices that closely anyway!
Customise these Mince Pie Slices
I like to add almond extract to the frangipane to enhance the almond flavour further. If you don’t have this, you can leave it out no problem.
I have also added some orange zest because I love the citrus burst it brings. Again if you don’t have an orange, they will still be delicious without it.
As I have mentioned before, I am greedy and like a thick layer or mincemeat. If you would prefer less, you can absolutely add less.
If you have some flaked almonds, you could scatter some of these over the top of the frangipane before putting it in the oven.
How many slices does this recipe make?
That depends entirely how big you want to cut them!
I tend to cut them into 24 squares because I think this is a similar size to a mince pie. You can cut them smaller or larger if you prefer.
You can also cut them into rectangles instead of squares if you prefer.
Are these suitable for vegetarians?
Despite the name, mincemeat doesn’t actually have any meat in it!
Most mincemeat that you buy uses vegetarian suet so it is suitable for vegetarians. I would just recommend checking the ingredients to make sure.
How long do these Frangipane Mince Pie Slices keep for?
These Mince Pie Slices will keep in an airtight container for 3-4 days.
If you would like them to keep longer or would like to make them in advance you can freeze them.
Can these be frozen?
These Frangipane Mince Pie Slices freeze really well so make a batch and freeze some ready to whip out the night before you have guests coming.
You will then have a lovely home baked treat for your guests without any last minute stress!
Cook them as per the instructions below and allow them to cook. Stack them in a container with parchment paper in between to prevent them sticking.
When you want to serve them, allow them to defrost at room temperature for a few hours.
Other recipes you might like
- Mincemeat & Almond Cake
- Mincemeat Thumbprint Cookies
- Mincemeat Pinwheels
- Brioche & Christmas Pudding Bread & Butter Pudding
- Chocolate Orange Rocky Road
- Chocolate Orange Cookie Bars
Pin for later
Frangipane Mince Pie Slices
Ingredients
For the pastry
- 175 g plain flour
- 75 g unsalted butter
- 2-3 tbsp cold water
For the frangipane
- 150 g margarine
- 150 g caster sugar
- 60 g plain flour
- 90 g ground almonds
- 3 medium eggs
- ¼ tsp almond extract
- 1 orange zested
For the filling
- 500 g mincemeat
Instructions
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For the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
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Add enough water to form a soft dough. Add it gradually because you might not need to add all three tablespoons
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Preheat the oven to 160°C (fan assisted, 180°C non fan). Roll the dough out on a slightly floured surface and line the bottom of a 33x24cm tin with it
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In another bowl cream the butter and sugar until light and fluffy. Add the rest of the frangipane ingredients and mix until combined
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Spread the mincemeat evenly across the pastry making sure you get right to the edges
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Dot spoonfuls of the frangipane on top of the mincemeat and spread evenly across the mincemeat
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Bake in the oven for 30 minutes and then allow to cool in the tin for 10 minutes or so before turning out onto to wire rack to cool completely
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Cut into 24 equal squares
Recipe Notes
Nutritional information is given as a guide only.
Julie McPherson says
Oh yum, I love the sound of your frangipane mince pie slices. They sound like a delicious alternative to traditional mince pies. Commenting as BritMums Baking Round-up Editor.
Cat says
Thanks 🙂 They’re also a lot easier than individual mince pies!
Heidi Roberts says
This is definitely food for thought! I have pinned this to my board for another day!
Curly says
Thanks 🙂
Anna | Serving Dumplings says
this is such an unusual tradition for me, but I love the combo flavor you created here so much!
Curly says
Us Brits love our mince pies and I can definitely see how that is strange to other cultures. They are really tasty though!
Mandy says
What a gorgeous idea Cat! I love the taste of mince pies but the pastry just is a bit of a faff. I tried making some with ready made pastry this year and they were a bit disappointing. Well the kids didn’t notice any difference but I did!
Curly says
Thanks 🙂 I completely understand. Whenever I make normal mince pies they are always a bit disappointing which is why I decided to come up with my own version.
Sara | Belly Rumbles says
Isn’t it funny how mincemeat can divide people. And then there is the non fruit Christmas cake people. Your frangipane mice pie slices are a delicious twist on the traditional.
Curly says
Oh yes. My Mum is strictly no mixed peel in anything and my husband doesn’t like nuts in his Christmas cake or pudding! Thanks 🙂
Sisley White says
This has my name all over it. two flavours I absolutely love and can imagine just how good they would taste together.
Curly says
Ooh you should definitely try these then!
Babs says
What size tin
Curly says
Sorry! Approx 33x24cm.
Ally says
Delicious ! Looking forward to more this year!
Curly says
So pleased you like them 🙂
Paul says
Very tasty. Something I look forward to having again as we get to Christmas
Curly says
Glad you like them 🙂
Michelle Rolfe says
You had me at frangipane! Any excuse to make it! Love the combination of it with the lovely taste of mince pies! And so much less faff than all the individual pastries! Michelle x
Curly says
So much less faff! It is my main aim in life to use mincemeat but not to make mince pies haha. Thank you 🙂
Chloe Edges says
Ooh such a smart idea, I’ll have to try this!
Curly says
Thanks Chloe 🙂
Janice says
I am such a fan of mincemeat and I love frangipane too, so these are my ideal mince ‘pie’, so excited to see this recipe featured in the Guardian, well deserved.
Curly says
Thank you so much Janice. I am so chuffed!
ELAINE says
What a fab idea! I’m not keen on mincemeat but love Bakewell slices so gave these a go. Well, you’ve converted me and these shall be this years mincemeat treats and probably years to come. An easy tasty recipe , perfect especially at this time of year!
Curly says
Thank you! They are the perfect mix between cake and mince pie that hopefully most people will like them!
B Rees says
Do you have to blind cook the pastry first.??
Curly says
No, it cooks with the rest of the filling 🙂
Fiona says
Sounds so yummy. Do you think this recipe is freezer friendly?
Curly says
Thanks Fiona. Yes you can freeze them. I would put baking paper between the slices so they don’t stick but they freeze well once baked.
Susan says
Great recipe recommendation from the Guardian! I blind baked the pastry for added crunch and also topped with flaked almonds. The result was delicious with a pleasing Mr Kipling retro aesthetic 🙂
Curly says
Thank you very much. Topping with flaked almonds is a great touch. So pleased you liked them 🙂
Jean Lovie says
How long do they keep?
Curly says
Hi, they keep for 3-4 days but you can also freeze them.
Theresa O'Brien says
Your frangipane mince pies are the best – I’ve had to freeze a batch to stop my husband from eating them all!!! so simple but sooooo moreish!!! and no mountains of pastry!!!
Thank you
Stephanie Latham says
I remember my Mum making this often at Christmas. I have just made a batch of homemade mincemeat and will try it out on this slice tonight.
Cassie says
Is there a reason you use margarine instead of butter for the frangipane?
Curly says
The simple reason is because it is softer and creams with the sugar more quickly. You can absolutely use unsalted softened butter instead.
Hpw says
Just turned mine out of the tin and the pastry hasn’t cooked on the bottom (in the middle). Oven was preheated etc. Any idea of what to do next time I bake one? I’m thinking of maybe blind bake for about 10 mins but think if i did that then I wouldn’t be able to spread the mincemeat on easily. Anyone else had this problem?
Curly says
Sorry to hear that. You could maybe try baking them for a little longer as long as the cake doesn’t become dry. Ovens do vary unfortunately but I will be making these again soon and check them again.