Almond mince pies
Prep time
Cook time
Total time
Deliciously nutty mince pies for the almond lovers
Serves: 14
  • • 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
  1. • Preheat the oven to 200C/gas mark 6/ fan oven 180C
  2. • In a bowl rub the butter and flour together by hand or in a food processor
  3. • Stir in the sugar and ground almonds
  4. • Add the egg and mix until the mixture forms a dough.
  5. • 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
  6. • 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.
  7. • Lightly grease a 12 hole muffin tin.
  8. • 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
  9. • Using a large cutter cut out circles and push each into the muffin tin hole. Save the trimmings for the lids.
  10. • 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.
  11. • Roll out the remaining pastry and cut out smaller circles for lids.
  12. • Brush the edges of the cases with beaten egg before pressing the lids on.
  13. • Brush all the lids with beaten egg.
  14. • Bake for approximately 20 minutes until golden.
  15. • Leave in the tin to cool completely and then gently remove from the tin.
  16. • Dust with icing sugar.
  17. • These can be frozen in the tin before cooking and when needed cook from frozen for 25-30 minutes.
Recipe by Cherished By Me at