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Great British Bake Off: Christmas
Mince pies are the very essence of Christmas, and these are a far cry from the typical solid, shortbready, shop-bought varieties. There is no shame in using a jar of mincemeat, or even, if you are short of time, some ready-made shortcrust pastry. The soft frangipane topping elevates these from humble mince pies to showstoppers.


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© 2024 Lizzie Kamenetzky / Ebury Press · Reproduced with permission. · Great British Bake Off: Christmas by Lizzie Kamenetzky (BBC Books, hardback £20) Photographer: Laura Edwards
  • Step 1

    For the pastry, put the flour and salt into
    a large bowl and, using your fingers, gently
    rub in the butter and lard until it resembles
    breadcrumbs. Add enough chilled water, a little
    at a time, for it to come together in a soft dough.
    Knead gently into a ball, wrap in clingfilm and
    chill for 15 minutes.Meanwhile, heat the oven
    to 200°C/400°F/gas 6.

  • Step 2

    For the frangipane, cream the butter and
    sugar in a bowl until light and fluffy. Gradually
    beat in the eggs and rum, then fold in the flour
    and ground almonds.

  • Step 3

    Roll out half the chilled pastry on a lightly
    floured surface to 3mm thick. Stamp out
    12 rounds using the fluted cutter, then use to line a bun tin. Repeat with the remaining
    pastry to line the second tin. Place a teaspoonful
    of mincemeat in each pastry case.

  • Step 4

    Top each mince pie with a heaped teaspoonful
    of the frangipane mixture, place in the heated
    oven and bake for 20–25 minutes until golden.
    Cool on a wire rack before dusting with icing
    sugar and serving.

    Freeze the cooked pies in their tins until
    solid, then transfer to freezer bags and
    freeze for up to 3 months.Warm through
    from frozen in a medium–high oven.

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