Hey look, it’s another Christmas recipe on yet another lifestyle blog!? Whaaaaat
Okay but seriously, these mince pies are actually really damn nice and a bit of a family tradition in my house so I thought I’d do the kind thing and share them with you.
Heads up, if you can’t eat nuts these definitely won’t work for you and I’m really sorry.
I used to make these with my grandma every year until she sadly passed away a few years ago. Now I smash them out myself in huge batches. Properly huge batches. I also start eating these instead of meals around this time of year so they must be pretty good.
Shall we get down to it?
makes anything from 24 to 30 mince pies
pastry (I normally make my own but you can buy it/find super easy recipes online etc.)
mince meat (again, make it or don’t make it – do you)
200g unsalted butter
200g caster sugar
200g almond flour
rummmmmmm (I normally add this by eye/taste so the amount is up to you – about a double it probably enough…)
flaked almonds, to garnish
icing sugar, to sprinkle
1. Pre-heat the oven to about 180.
2. Roll out your pastry to about the depth of a £1 coin and cut into circles, place these into cake/tart tins to form the pastry case of your tart.
3. Spoon your mince meat into each case – be really careful not to overfill your cases or they’ll bubble over, spoil everything and probably ruin christmas. About a teaspoon will do.
Now for the fun bit…
4. In a food processor, mix together the butter, sugar, flour, almond flour and eggs until smooth. The almonds will make it a little gritty so don’t worry about it being perfect.
5. Add as much rum as you can get away with while still being a responsible adult with the possibility of children around. Mix.
6. Spoon a blob into each case and spread a little just to cover the mince. Don’t worry about being too neat as it all melts a bit in the oven.
7. Sprinkle with the flaked almonds and brush the edges of the pastry a little with milk/egg white/whatever floats your boat.
8. Bake in the oven for about 20 mins or until the frangipani goes a gorgeous golden brown.
9. Leave to cool, sprinkle with icing sugar and eat with a cuppa (or more booze).
There’s something so warming about a nice boozey mince pie in the evening. It makes everything just start to feel more and more like Christmas is here.
I’ll probably be making a few more batches of these over the next few weeks as they tend to disappear in minutes. Not even lying.
Do you have any traditional Christmas recipes? I’d love to hear about them!0