Frangipane-topped Mincepies

Homemade shortcrust pastry, quince and cardamom mincemeat and a festive frangipane lid.

Is there anything more seasonal than the scent of mincemeat, wafting from the kitchen on a cold winter morning? The first mince pie of the season, enjoyed standing up by the cooker as you burn your lips in anticipation. The crumbly texture of the pastry, a buttery foil for the festive filling. The golden tops tempting you from the tin in the cupboard. Festive baking is one of my favourite seasonal rituals.

These mincepies combine warming spice and zesty frangipane for a twist on the Christmas classic. I’m not a fan of a mince pie where there’s more pastry than filling, but acknowledge you need something to partly protect the fruity mincemeat from burning - so traditionally top mine with a simple star of pastry. However, I’ve been recipe testing and had some leftover frangipane so decided to top my mincepies with this sweet, almond-scented paste instead as a wee experiment. I was delighted with the results so decided to share them!