For all those lovers of nuts and particularly almonds I give you the Almond Mince Pies
I love lots of nuts in my Christmas cake, Christmas pudding and also my mince pies and if this was a cookie you would probably call it a triple almond one! Of course you don’t have to make them in a muffin tin, if you want shallower mince pies use a normal patty tin but reduce the cooking time slightly.
Almond Mince Pies recipe…
- • 250g plain flour
- • 100g ground almonds
- • 100g golden caster sugar
- • 200g cold butter cubed
- • 600g mincemeat, any will do but add extra fruit and brandy to your taste including chunky chopped whole almonds. I also added lots of glace cherries.
- • 1 egg plus another beaten for glazing
- • ½ tsp almond extract
- • Preheat the oven to 200C/gas mark 6/ fan oven 180C
- • In a bowl rub the butter and flour together by hand or in a food processor
- • Stir in the sugar and ground almonds
- • Add the egg and mix until the mixture forms a dough.
- • Divide the dough into two balls and knead for a minute, flatten into a disc shape and then wrap each disc in cling film and chill in the fridge for 15 mins
- • Prepare the filling by chopping any extra fruit and nuts and adding to the mincemeat. Add any alcohol wanted and also the almond extract and mix well.
- • Lightly grease a 12 hole muffin tin.
- • Roll out one at a time each disc of pastry onto a lightly floured surface. Obviously the flatter you can get this the better but not so flat is impossible to transfer to the tin without breaking
- • Using a large cutter cut out circles and push each into the muffin tin hole. Save the trimmings for the lids.
- • Spoon a generous serving of mincemeat into each pastry covered hole. As much as you can fit in is ideal but remember too much and it could spill out during cooking.
- • Roll out the remaining pastry and cut out smaller circles for lids.
- • Brush the edges of the cases with beaten egg before pressing the lids on.
- • Brush all the lids with beaten egg.
- • Bake for approximately 20 minutes until golden.
- • Leave in the tin to cool completely and then gently remove from the tin.
- • Dust with icing sugar.
- • These can be frozen in the tin before cooking and when needed cook from frozen for 25-30 minutes.