This easy Almond Mince Pie recipe from Mary Berry is a delicious festive treat that’s both quick and simple to make. Packed with luxurious mincemeat and topped with sweet marzipan stars, you can easily adapt it with common ingredients. Perfect for sharing with friends and family during the holiday season!
This Almond Mince Pies Recipe Is From Cook and Share Cookbook by Mary Berry
Ingredients Needed:
Pastry:
- 150g (5oz) plain flour, plus extra for dusting
- 30g (1oz) ground almonds
- 115g (4oz) butter, softened
- 30g (1oz) caster sugar
- 1 egg, beaten (for pastry)
Filling:
- 1 × 410g jar luxury mincemeat
- Zest of 1 orange
Topping:
- 250g (9oz) marzipan
- 1 egg, beaten (for brushing)
- Icing sugar, for dusting
How To Make Almond Mince Pies :
- Make the Pastry: In a food processor, combine 150g plain flour, 30g ground almonds, 115g softened butter, and 30g caster sugar until it resembles breadcrumbs. Add 1 beaten egg and pulse until a dough forms; bring together on a floured surface, roll thinly, and use the fluted cutter to stamp out 24 rounds. Line the bun tins, prick the bases with a fork, and chill for at least 30 minutes.
- Prepare the Filling: In a bowl, mix 1 jar of luxury mincemeat with the zest of 1 orange until combined. Spoon about 1 teaspoon into each pastry case.
- Prepare the Marzipan: Dust a surface with icing sugar, roll out 250g marzipan to 2–3mm thick, and cut out star shapes with the 5cm cutter. Place the stars on top of the mincemeat.
- Bake the Pies: Preheat the oven to 200°C/180°C Fan/Gas 6. Brush the edges and marzipan stars with the remaining beaten egg, then bake for 15–18 minutes until golden and crisp.
- Cool and Serve: Allow the pies to cool for 5 minutes in the tins before transferring to a wire rack. Dust with icing sugar and serve warm, optionally with brandy cream on the side.
Recipe Tips
- Chill the Pastry: Always chill the pastry for at least 30 minutes before baking. This helps it hold its shape and prevents it from shrinking in the oven.
- Use Good Quality Mincemeat: Opt for a high-quality luxury mincemeat for the best flavour. A good mincemeat makes a big difference in the overall taste of your pies.
- Don’t Overfill: Only use about 1 teaspoon of mincemeat in each pastry case. Overfilling can cause the filling to spill over and make a mess.
- Roll Marzipan Thinly: When rolling out the marzipan, aim for a thickness of about 2–3mm. This ensures it cooks well and doesn’t overpower the pies.
- Bake Until Golden: Keep an eye on your pies as they bake. They should be golden brown on top and underneath. If they look pale, they need a bit more time in the oven.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Almond Mince Pies cool to room temperature. After that, put them in an airtight container and store them in the fridge. They will stay good for 2 days.
- Freeze: For freezing, cool leftover Almond Mince Pies completely. Wrap them tightly in cling film or foil and put them in a freezer-safe container. They can be frozen for 3 months. To serve, thaw them in the fridge overnight before eating.
- Reheating: Reheat leftover Almond Mince Pies in a preheated oven at 350°F for 10-15 minutes until warm. This keeps the pastry crispy. Enjoy!
Nutrition Facts
Serving Size: 1 piece (1/8 of a 9″ pie, approximately 165g)
- Calories: 477
- Total Fat: 18g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 419mg
- Potassium: 335mg
- Total Carbohydrate: 79g
- Dietary Fiber: 4g
- Sugars: 47g
- Protein: 4g
Try More Mary Berry Recipe:
- Mary Berry Blueberry Traybake
- Mary Berry Orange Tea Bread
- Mary Berry Malted Chocolate Cake
- Mary Berry’s Apple and Lemon Sandwich Cake
- Mary Berry Salted Caramel Cake
Mary Berry Almond Mince Pies
Description
This easy Almond Mince Pie recipe from Mary Berry is a delicious festive treat that’s both quick and simple to make. Packed with luxurious mincemeat and topped with sweet marzipan stars, you can easily adapt it with common ingredients. Perfect for sharing with friends and family during the holiday season!
Ingredients
Pastry:
Filling:
Topping:
Instructions
- Make the Pastry: In a food processor, combine 150g plain flour, 30g ground almonds, 115g softened butter, and 30g caster sugar until it resembles breadcrumbs. Add 1 beaten egg and pulse until a dough forms; bring together on a floured surface, roll thinly, and use the fluted cutter to stamp out 24 rounds. Line the bun tins, prick the bases with a fork, and chill for at least 30 minutes.
- Prepare the Filling: In a bowl, mix 1 jar of luxury mincemeat with the zest of 1 orange until combined. Spoon about 1 teaspoon into each pastry case.
- Prepare the Marzipan: Dust a surface with icing sugar, roll out 250g marzipan to 2–3mm thick, and cut out star shapes with the 5cm cutter. Place the stars on top of the mincemeat.
- Bake the Pies: Preheat the oven to 200°C/180°C Fan/Gas 6. Brush the edges and marzipan stars with the remaining beaten egg, then bake for 15–18 minutes until golden and crisp.
- Cool and Serve: Allow the pies to cool for 5 minutes in the tins before transferring to a wire rack. Dust with icing sugar and serve warm, optionally with brandy cream on the side.
Notes
- Chill the Pastry: Always chill the pastry for at least 30 minutes before baking. This helps it hold its shape and prevents it from shrinking in the oven.
- Use Good Quality Mincemeat: Opt for a high-quality luxury mincemeat for the best flavour. A good mincemeat makes a big difference in the overall taste of your pies.
- Don’t Overfill: Only use about 1 teaspoon of mincemeat in each pastry case. Overfilling can cause the filling to spill over and make a mess.
- Roll Marzipan Thinly: When rolling out the marzipan, aim for a thickness of about 2–3mm. This ensures it cooks well and doesn’t overpower the pies.
- Bake Until Golden: Keep an eye on your pies as they bake. They should be golden brown on top and underneath. If they look pale, they need a bit more time in the oven.
Mary Berry Almond Mince Pies