Hazelnut & Sourdough Breadcrumb Frangipane topped Mince Pies by Twelve Triangles

Edinburgh based Twelve Triangles have shared this delicious recipe for hazelnut & sourdough breadcrumb frangipane topped mince pies.

Ingredients

1 jar of mincemeat
200g plain flour
100g unsalted butter (cubed)
50g caster sugar
1 egg yolk
1.5 tbsp cold water

For the Frangipane
200g unsalted butter
200g soft light brown sugar
3 eggs
100g ground hazelnuts
100g sourdough breadcrumbs
45g plain flour
Zest of 1 orange

Method

To make the pastry, rub the butter into the flour using your fingertips and working quickly so it doesn’t melt, or else you can use a mixer or a food processor

Add in the sugar then the egg yolk and water and mix until it comes together and forms a ball

Wrap it in clingfilm and refrigerate for at least 30 minutes

For the frangipane, cream together the butter and sugar until light and fluffy

Gradually add in the eggs one at a time, allowing each to be fully mixed in before adding the next one

Fold through the remaining dry ingredients and orange zest

Pre-heat the oven to 180˚C

Roll out your pastry until it is about as thick as a 50p piece. The easiest way to roll it out is between two sheets of greaseproof paper and then it won’t stick to your worktop

Cut circles out and then use these to line your tins making sure you push the pastry down into the corners

Place 2 teaspoons of mincemeat into each case and then top with your frangipane mix. If you are using shop bought mincemeat you can always make it a little more exciting by adding some fresh orange zest or a splash of brandy and stirring through

Let this rest for half and hour either in or out the fridge

Back in the oven for 20-25 minutes until the frangipane is lightly browned and puffy and the edges of the pastry is nice coloured

Dust with a little icing sugar and enjoy