DISH RESEARCH · Dessert
Mince pie
Also known as: Mince pies, homemade, individual, Mince pies, retail, Pie, mince, prepared from recipe
Mary Berry’s selected frangipane mince pies layer brandy-flavoured mincemeat, ground-almond frangipane and flaked almonds inside small pastry cases, then finish them with apricot-lemon glaze.
About Mince pie
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Mary Berry’s selected mince pies top a mincemeat filling with frangipane and flaked almonds. This variation from her Family Sunday Lunches book uses small pastry cases and an apricot glaze.
Plain flour, cubed butter and icing sugar are processed to a crumb-like mixture. Beaten egg brings the dough together before light kneading; softer pastry is wrapped and chilled until firm enough to roll.
A separate butter and caster-sugar mixture is beaten with two eggs. Ground almonds, a little flour and almond extract complete the frangipane topping.
Rounds of pastry line the mince-pie tins. A teaspoon of brandy-flavoured mincemeat enters each case before frangipane and flaked almonds cover it.
The pies bake, then cool briefly out of their tins. Apricot jam diluted with lemon juice is boiled and brushed over the warm tartlets; Berry recommends serving the pies warm.
Ingredients in Mince pie
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Mixed baking spicesseasoning
- Wheat flourbase
- Butterbase
- Dried fruitfilling
- Sugarsweetener
- Beef suetfilling
- Eggcoating
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.