Frangipane mince pies

To make the pastry: 

1. Combine flour, almonds, cold butter and icing sugar in a food processor and pulse into fine breadcrumbs. 
2. Mix together egg yolk, cold water and vanilla. Gradually add the egg mix to the breadcrumbs whilst pulsing in the processor. Add enough egg mix for the pastry to just come together and no more. If you use up all the egg mix but need more liquid, use cold water. 
3. Turn the pastry out onto the work surface and shape into a ball, cut in half and then wrap each half in cling film and chill in the fridge for 20 minutes.
4. Clean out the processor ready for the frangipane.
5. (Tip: working with cold or chilled ingredients helps to keep the pastry light and crumbly. Resting pastry in the fridge for at least 20 minutes helps to prevent shrinking in the oven)

To make the frangipane

1. Place the butter and sugar into the processor and blend for at least 5 minutes or until pale and creamy. Next whisk together the eggs and gradually add to the creamed butter and sugar whilst continuing to blend. Add a spoonful of ground almonds every now again to help prevent the mixture from splitting.
2. Once all the egg has been combined add the remaining ground almond and all the flour. Blend for a further minute until smooth. Set to one side ready to add to the mince pies later.

To make the pies: 

1. Heat oven to 170 degrees fan.
2. Flour your work surface and rolling pin. 
3. The chilled pastry should now be workable but try not to handle too much. I find it easier to work with one half and keep the other half chilled.
4. Roll out the pastry to a thickness of 2mm and cut out 12 circles with the 2 inch round cutter. Place circles into the foil cases and then into the bun tin. Make sure you push the pastry into the base and sides of each foil case. The pastry can be gathered up and rerolled if you don’t manage to get 12 circles out of the first roll out.
5. Put half a tsp of cranberry sauce in the bottom of each pastry circle, then half a tsp of mincemeat on top of this. Use a teaspoon to smooth the filling out to cover the whole base of each pie.
6. At this point pies can be chilled once again for 20 minutes, to ensure pastry is extra crumbly. The second batch of pastry can be made up into pies during this time.
7. Once chilled, topped each pie with a tablespoon of frangipane and use a knife to spread evenly to the edges of the pastry. Sprinkle over crushed amaretti biscuits if desired.
8. Then bake in the oven for 25 minutes or until pastry is golden and the frangipane is just about set. Remove from the oven and cool slightly in the tin before transferring to a wire rack. Once completely cool dust with ice sugar and serve (with cream/brandy cream if desired).