Frangipane Mince Pie Slices

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.

Course Tray Bake

Cuisine British

Keyword Frangipane, Mince Pie, Mincemeat

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 24

Calories 219 kcal

Author Curly

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

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 a 33x24cm 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