Mary Berry’s Almond Mince Pies are a delectable twist on the traditional British mince pie-a cherished Christmas treat filled with mincemeat, a rich mixture of dried fruits, spices, and sometimes alcohol. What makes Mary Berry’s version truly special is the frangipane topping: a light, nutty almond sponge that’s spooned generously over the mincemeat before baking.
This variation creates a contrast in texture and flavor-flaky, buttery pastry forms the base, sweet and spiced mincemeat adds depth, and the almond sponge topping bakes to golden perfection. The result? A gorgeously festive bite that feels both nostalgic and luxurious. These are not your average mince pies-they’re elevated, elegant, and unmistakably “Mary”.
Mary Berry’s Almond Mince Pies Recipe
Ingredients Needed
To recreate this seasonal masterpiece, you’ll need two sets of ingredients: one for the pastry base and one for the almond frangipane topping, along with a jar of quality mincemeat.
For The Shortcrust Pastry
- 175g (6 oz) plain flour
- 75g (2½ oz) cold butter, diced
- 25g (1 oz) icing sugar (adds a touch of sweetness)
- 1 egg yolk
- 1-2 tablespoons cold water (just enough to bind)
Note: You can use ready-made shortcrust pastry if you’re short on time, but homemade really adds that Mary Berry touch.
For The Filling
- 200g (7 oz) good-quality mincemeat (look for one with a rich blend of dried fruits and spices)
For The Almond (Frangipane) Topping
- 75g (2½ oz) soft butter
- 75g (2½ oz) caster sugar
- 75g (2½ oz) ground almonds
- 1 large egg
- ½ tsp almond extract (for that deep almond aroma)
- A handful of flaked almonds (for topping)
- Icing sugar (to dust once baked)
Equipment Needed
Before you start, gather your tools. Organization is half the battle in baking!
- Mixing bowls (medium and large)
- Pastry blender or fingertips (for rubbing butter into flour)
- Rolling pin
- 12-hole patty or tart tin (non-stick ideally)
- Cooling rack
- Electric hand mixer or wooden spoon (for creaming frangipane)
- Teaspoon (for filling the pastry cases)
- Sieve (for dusting icing sugar)
- Pastry cutter or glass (to cut pastry rounds)
Instructions To Make Mary Berry’s Almond Mince Pies
Alright, time to bake! Here’s a step-by-step breakdown that walks you through the process with care and clarity.
1. Make The Pastry
- In a bowl, sift the plain flour and icing sugar together.
- Rub in the cold diced butter using your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and a tablespoon of cold water. Mix gently until it just comes together-add a bit more water only if needed.
- Shape into a disc, wrap in cling film, and chill for 30 minutes.
2. Prepare The Frangipane
- Cream the soft butter and caster sugar together until pale and fluffy.
- Beat in the egg and almond extract.
- Fold in the ground almonds until combined into a smooth, thick batter. Set aside.
3. Roll And Shape The Pastry
- Preheat your oven to 200°C (180°C fan) or 400°F.
- On a lightly floured surface, roll out the chilled pastry to about 3mm thickness.
- Cut out 12 circles to fit your tart tin and gently press each into the holes of the tin. Chill again for 10 minutes if you have time-this helps prevent shrinking.
4. Fill And Top
- Spoon a generous teaspoon of mincemeat into each pastry shell.
- Add a heaping teaspoon of frangipane on top of the mincemeat. Don’t worry if it doesn’t cover it completely-the frangipane will spread as it bakes.
- Sprinkle a few flaked almonds over each one for a toasty crunch.
5. Bake
- Bake in the preheated oven for about 15-20 minutes, or until the frangipane is golden and the pastry is lightly browned.
- Cool in the tin for 5 minutes, then gently lift onto a wire rack to cool completely.
6. Serve
- Dust with icing sugar just before serving, and enjoy warm or at room temperature.
Tips And Tricks
Want to nail it like Mary? Here are some insider tips to ensure your almond mince pies are flawless:
- Cold butter is key: For that perfectly crumbly pastry, make sure your butter is straight from the fridge.
- Rest your pastry: Chilling the dough relaxes the gluten and prevents shrinkage during baking.
- Use quality mincemeat: If you’re not making your own, go for a jar that includes brandy or cognac for that authentic depth of flavor.
- Don’t overfill: The frangipane will expand as it bakes, so leave a little room at the top.
- Toasted almonds: If you like extra crunch, you can lightly toast the flaked almonds before adding them as a topping.
- Freezer friendly: These pies freeze beautifully. Just cool completely, then freeze in an airtight container. Reheat from frozen in a moderate oven for 10 minutes.
Mary Berry’s Almond Mince Pies are the ultimate holiday treat-a perfect marriage of festive flavors and elegant textures. Whether you’re baking for a Christmas party, afternoon tea, or simply enjoying a quiet winter’s evening with a warm drink, these pies are pure joy in every bite. The almond frangipane elevates them from classic to sophisticated, while still keeping that comforting, nostalgic flavor we all crave during the holidays.
So go ahead-put on your favorite holiday tunes, let the scent of spices and almonds fill your kitchen, and bake something truly special. With Mary’s recipe in hand, you’re not just baking-you’re creating a seasonal tradition worth sharing.
Easy Recipe Variations For Mary Berry’s Almond Mince Pies
While Mary Berry’s almond mince pies are pretty much perfect as they are-combining traditional mincemeat with a delicate frangipane topping-there’s always room for a bit of playful tweaking. Here are some easy, crowd-pleasing variations to try, whether you’re tailoring them for a dinner party, holiday table, or simply craving something slightly different.
1. Chocolate & Cherry Almond Mince Pies
Add a small teaspoon of cherry jam at the bottom of each pastry case before spooning in the mincemeat. Then, stir a handful of dark chocolate chips into the frangipane mixture. The result is decadently fruity with a luxurious chocolatey depth-a sort of Black Forest meets Christmas.
2. Orange & Cardamom Frangipane
Give your almond topping a fragrant twist by adding zest of one orange and a pinch of ground cardamom to the frangipane batter. This variation is stunning with citrus-laced mincemeat and pairs beautifully with mulled wine.
3. Gluten-Free Delight
Use a gluten-free flour blend in your pastry and ensure your mincemeat is gluten-free (many are, but always double-check). The frangipane works beautifully with almond flour, so this one’s an easy switch that doesn’t compromise flavor or texture.
4. Nutty Crunch Topping
For added texture, sprinkle a mix of flaked almonds and demerara sugar on top of the frangipane before baking. It gives a golden, crunchy crown to each pie and adds visual appeal.
5. Boozy Boost
Stir a tablespoon of brandy, dark rum, or amaretto into the mincemeat for a rich, festive upgrade. Just that little splash makes the pies feel extra indulgent-perfect for grown-up gatherings.
Storing Leftovers
Once you’ve baked up a batch of these golden-topped beauties, it’s worth knowing how to store them properly so they stay fresh and delicious.
Room Temperature (Short-Term)
If you’re planning to polish them off within 2-3 days, simply store the mince pies in an airtight container at room temperature. Keep them in a cool, dry place away from direct sunlight. They’ll retain their buttery tenderness and that toasty almond aroma.
Refrigeration (Medium-Term)
To extend their shelf life up to a week, pop them in the fridge. Make sure they’re completely cool before storing, and place parchment paper between layers to prevent the tops from sticking. Let them return to room temp or give a quick 10-second zap in the microwave before serving.
Freezing (Long-Term)
Yes, they freeze like a dream! Here’s how:
- Let the pies cool fully after baking.
- Wrap them individually in cling film or baking parchment.
- Place them in a freezer-safe container or ziplock bag.
They’ll keep for up to 3 months. When you’re ready to enjoy them again, thaw overnight in the fridge and warm in the oven at 150°C (300°F) for 10-12 minutes to bring back that fresh-baked goodness.
What To Eat With Mary Berry’s Almond Mince Pies?
While a warm mince pie can absolutely stand alone, adding the right accompaniment can elevate the whole experience into a culinary hug. Here are some delicious ways to serve them:
1. Brandy Butter Or Rum Cream
The classic choice! The richness of brandy butter melts into the warm pies and adds a velvety, boozy sweetness. For something a little lighter, rum-infused whipped cream offers a cloud-like contrast to the nutty topping.
2. Custard (Hot Or Cold)
A pool of silky, vanilla-laced English custard pairs beautifully with the spiced mincemeat and almond topping. Serve it hot for a wintery dessert, or chilled for a lovely contrast in temperatures.
3. Clotted Cream Or Crème Fraîche
For a sophisticated twist, try a dollop of clotted cream or a spoon of slightly tangy crème fraîche. Both work wonderfully to balance the sweetness and richness of the pies.
4. Mulled Wine Or Spiced Apple Cider
If you’re serving these pies at a gathering, consider pairing them with a warm mug of mulled wine, full of cinnamon, cloves, and citrus. For a non-alcoholic option, spiced apple cider is just as festive and comforting.
5. Fruit Compote
A quick cranberry or spiced plum compote on the side can add a bright, tart counterpoint to the richness of the pies. It’s a colorful, flavor-packed addition that makes the dish feel special and seasonal.
Conclusion
Mary Berry’s almond mince pies are the kind of baking that makes you feel like you’re giving someone a warm hug in food form. They strike that magical balance between traditional Christmas nostalgia and an elegant, almond-kissed refinement. Whether you stick with her classic version or try your hand at the delicious variations above, these little pies are endlessly rewarding.
They’re easy to store, perfect to share, and go beautifully with a range of indulgent sides. So go ahead-dust off your mixing bowl, warm up your oven, and fill your kitchen with the irresistible scent of almond and spice. Whether it’s for a holiday party, a cosy afternoon tea, or just a quiet treat for yourself, these pies promise to delight with every golden bite.
FAQs
What Makes Mary Berry’s Almond Mince Pies Unique Compared To Other Recipes?
Mary Berry’s almond mince pies stand out due to the inclusion of ground almonds in both the pastry and the filling. This gives the pies a richer, nuttier flavor and a delicate, melt-in-the-mouth texture. The combination of sweet, buttery pastry with the almond-infused mincemeat makes these mince pies a bit more luxurious than traditional versions.
Can I Make Mary Berry’s Almond Mince Pies In Advance?
Yes, Mary Berry’s almond mince pies can be made in advance. The pastry and filling can both be prepared a few days ahead. The pies themselves can be baked, allowed to cool, and then stored in an airtight container for up to a week. Alternatively, you can freeze them before baking and bake them directly from frozen when needed. This makes them perfect for preparing ahead of busy holiday gatherings.
Can I Use Store-bought Mincemeat For Mary Berry’s Almond Mince Pies Recipe?
Absolutely! Mary Berry’s recipe allows for store-bought mincemeat to save time. If you use a high-quality, jarred mincemeat, it will still complement the almond pastry wonderfully. However, if you prefer, you can make your own mincemeat with dried fruits, spices, and suet, adding a personal touch to the filling.
