Ingredients
- SpinneysFOOD All-Purpose Flour 210g
- Corn flour 90g
- SpinneysFOOD Super Fine Icing Sugar 130g
- SpinneysFOOD Fine Sea Salt ¼ tsp
- Salted butter, softened 320g
- SpinneysFOOD Extra Fine Caster Sugar 70g
- SpinneysFOOD Self-Raising Flour 45g
- Ground almonds 50g
- Large SpinneysFOOD Organic Free-Range Egg 1
- Almond extract ½ tsp
- Store-bought fruit mince pie filling 500g
Nutrition (Per serving)
- Calories 494
- Fat 25g
- Saturates 13g
- Protein 5.9g
- Carbs 62.2g
- Sugars 27g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Make-ahead mince pies
British 30 Mins Prep · 25 Mins Cook
- Preheat the oven to 150°C, gas mark 2. Place a large metal baking tray in the middle of the oven. Grease a 12-hole muffin tin.
- To make the pastry, combine the all-purpose flour, corn flour, 100g icing sugar and sea salt in a stand mixer or food processor and gradually add 250g of the softened butter until the shortbread comes together.
- Dust a clean surface with flour and roll the pastry out until 5mm thick. Cut out rounds a ½ cm larger than the muffin tin holes. Reserve the leftover pastry.
- To make the filling, cream the rest of the softened butter and sugar in the bowl of a stand mixer until light and fluffy then add the flour, almonds, egg and extract to form a smooth batter. Place in a piping bag fitted with a plain nozzle.
- Place a spoonful of the fruit mince into each pastry cup. Pipe the frangipane filling on top, then crumble or grate over the remaining pastry with a box grater.
- Bake for approx. 25 minutes until the pies are golden and risen and the pastry feels firm at the sides. Leave to cool in the tin for 10 minutes before transferring it to a cooling rack.
- Dust with the rest of the icing sugar to serve. Store in an airtight container for up to two weeks once cold.