These are a twist on tradition mince pies.
Frangipane
120g butter, softened
½ cup sugar
1 egg
1 tbs flour
1 cup ground almonds
1 tsp almond essence (optional)
2 cups of Christmas mince (store bought or homemade)
4 sheets of ready rolled pastry
Make the frangipane by creaming the butter and sugar together until pale and fluffy. Add the egg and beat until combined followed by the flour and almond (and almond essence if using).
Spread a quarter of the frangipane mix over a sheet of pastry followed by a quarter of the Christmas mince. Then roll the pastry up as tightly as you can. Rest the pastry log in the freezer while you repeat the same process with the remaining ingredients.
Pre heat the oven to 180C fanbake. After about half an hour in the freezer take the pastry our and slice into 1cm discs. Place these on two lined baking trays and bake in the oven for 15-20 minutes. Depending on your oven you may want to swap the trays around halfway through.
They are ready when golden brown. Allow to cool slightly before dusting with icing sugar and serving.
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