FEATURES,  HEALTH,  Nutrition

Post swim recipe: frangipane mince pies

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These decadent mince pies are great to share among friends after a festive dip. Recipe by Anna Southwell of Loves Cafe, Weston-super-Mare.

The festive period is often busy and if, like me, you still want to offer friends freshly baked treats then here’s a low fuss but effective way to achieve that. A batch of these mince pies always go down a treat at the lake or the beach for an ‘apres-swim’ social! The recipe can be fully plant based too, so perfectly inclusive for your get togethers.

Ingredients

1 x pack of pre-made puff pastry, approx 300g
1 x jar of mincemeat (shop bought is fine – I like the boozy ones at this time of year!)
Knob of butter (I use plant based) for greasing the tin
Icing sugar for dusting
A small handful of flaked almonds

Frangipane topping

100g self raising flour
100g caster sugar
80g ground almonds
90ml vegetable oil
120ml soy milk
Zest of 1 orange

Method:

  1. Gather all your things and pre-heat your oven to 180ºc.
  2. Thoroughly butter your tin to avoid catching the pies. Unroll your pastry. Using a rolling pin (or substitute) roll out the pastry to make it slightly thinner, by around 10%.
  3. Cut 12 big rounds, enough to fill your tin, and gently place your rounds into the holes.
  4. Fill your pastry with mincemeat just over halfway up, using a teaspoon.
  5. Mix all frangipane ingredients together in a bowl.
  6. Add frangipane mix into pastry case, almost to the top, again using a teaspoon.
  7. Sprinkle a few flaked almonds onto each pie.
  8. Bake in the middle of the oven for 22-26 mins. They should be golden brown and the frangipane mixture should be set.
  9. Allow to cool in the tray, otherwise they may break when removing them. Dust with a light sprinkle of icing sugar and enjoy!

Loves Cafe is vegetarian cafe in Weston-super-Mare – follow them on Instagram. Discover more apres-swim recipes here.

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