Frangipane mince pies from How To Be a Domestic Goddess: Baking and the Art of Comfort Food (UK) (page 263) by Nigella Lawson

  • icing sugar
  • eggs
  • plain flour
  • butter
  • ground almonds
  • mincemeat
  • egg yolks
  • flaked almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 17, 2020

    I don't love mincemeat, but these were delicious. I got 34 pies using mini muffin tins. Each fit about 1 tsp mincemeat and 2 tsp frangipane. Since I had a 411 g jar of mincemeat, the limiting factor was the frangipane. They needed an extra 5-7 minutes to bake - tops were browned earlier, but bottoms took longer to brown (which I didn't realize at first - had to take one out to check).

  • lilham on December 22, 2013

    I just made a batch of this, and I can't imagine Christmas without them anymore. My husband tolerates mince pies, but raves about this. In his words, the frangipane topping makes these more like little cakes, and less dominated by the sweetness of mincemeat compared to standard mince pies.

  • Lillibet on December 02, 2011

    I agree with Jane below - I don't like mincemeat, but my partner LOVES these and has been nagging me since the beginning of November to make them - He has had to wait until December but tonight is the night.....

  • Jane on April 22, 2009

    I can't imagine Christmas without these mince pies. I now have to make them for friends as well. The frangipane topping makes them so much more delicious than a pastry lid.

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