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.
Mince Pies may not be something you are aware of if you’re not from the UK. They are little sweet 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. However the traditional way of making them is a little fiddly as you have to cut out circles of pastry before filling with mincemeat and then topping with more pastry.
At a time of year when there is always so much going on, a quicker version is always welcome!
I thought about making a tray bake as a way to speed the mince pie process up. I have come up with this recipe which includes the added extra of frangipane and after a couple of tester bakes sampled by my friends at work, I have come up with the below recipe.
I like a good thick layer of mincemeat but feel free to use a bit less if you would like. You could also scatter the top with flaked almonds before putting it into the oven.
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!
Enjoy and remember to thank me when you’re no longer cutting out circles of pastry!
Pin for later
Frangipane Mince Pie Slices
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
For the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs
Add enough water to form a soft dough. Add it gradually because you might not need to add all three tablespoons
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 the tin with it
In another bowl cream the butter and sugar until light and fluffy. Add the rest of the frangipane ingredients and mix until combined
Spread the mincemeat evenly across the pastry making sure you get right to the edges
Dot spoonfuls of the frangipane on top of the mincemeat and spread evenly across the mincemeat
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
Cut into 24 equal squares
Nutritional information is given as a guide only.