Published: by Jacqueline Bellefontaine ·
Jump to Recipe Print Recipe
These easy mince pies with marzipan and apricots are a delicious twist on the classic mince pie.
A few additions transform the filling, enhancing the mince pies so that they are a really delicious festivetreat.
Elevate your homemade mince pies to the next level
Christmas simply isn't Christmas without a good ol' mince pie or two (or perhaps even three!) I love mince pies, especially homemade ones. If you are a bit of a traditionalist then you can find my recipe for classic mince pies on my other blog Recipes Made Easy.
I cannot resist playing around with recipes to make them even tastier or simply just different, so I can ring the changes as I have done here and in my recipe for frangipane mince pies
Now I am always an advocate for making your own mincemeat because it really is so easy to make. But I have to admit that even I sometimes just don't have the time or the ingredients to hand to make my own, so when this happens there is no shame in using a jar of commercial mincemeat instead.
Adding a few well-chosen extras to the base mincemeat is a simple and effective way to pimp up commercial mincemeat or make your own homemade mincemeat even tastier.
The mixture is delicious and certainly, worth the extra five minutes it takes to make. It is full of seasonal flavour and lightlyaromatic, and the occasional hit of almond when you bite into a marzipan chunk is fabulous.
Ingredients
To make these mince pies with marzipan and apricots you will need:
For the mincemeat filling
- Mincemeat – Homemade or shop bought
- Marzipan – white or golden marzipan (US = almond paste)
- Dried apricots
- Orange zest and juice
- plus a little caster sugar to sprinkle
For the pastry
- Plain flour (US = all purpose flour)
- Icing sugar (US = confectioner’s sugar)
- Butter – I use lightly salted. If you use unsalted add a pinch of salt to the flour.
- Egg Yolks – from large or medium eggs
Mince pies with marzipan and apricots step by step
1 Make the mincemeat filling by combining all the ingredients together.
2 Make the pastry and roll out two-thirds to about 2 – 3mm (⅛in) thick.
3 Cut out pastry discs and use to line a 12 hole bun tray.
4 Spoon the mincemeat filling into the pastry cases.
Cook's Tip
To make sure the pastry remains crisp and light, handle the dough gently. Take care not to stretch the pastry when rolling out and lining the tins.
5 Roll out remaining pastry and cut out discs to make the pastry lids.
6 Brush tops with beaten egg white or milk. Sprinkle with sugar and bake until golden.
Cook's Tip
Do not overfill the pies or the mincemeat will spill out during baking. If this happens make sure you remove the mince pies from the tinwhile they are still warm or they will stick to the tin.
Serving suggestions
Mince pies are delicious on their own but you can also serve them with cream or for a really decadent treat serve them with brandy butter.
Perfect with a cuppa or coffee mince pies are also delicious served with mulled wine. Of if serving for dessert, why not accompany them with a glass of dessert wine, Vin Santo or a tawny port.
How long will the mince pies keep?
In my house not long! But in theory, if they are not all snapped up, the pies will keep in an airtight tin in a cool place for about a week.
Can you freeze these mince pies?
Yes, you can freeze mince pies for up to 4 months.
How to reheat mince pies
I always think mince pies are at their very best served warm from the oven. That doesn't mean you can't bake them in advance. They can be easily reheated on a baking tray in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.
IF YOU LIKE THIS RECIPE…
…you might also like my:
Pear and mincemeat tart
Chocolate brownies with mincemeat
So, let's get to it and bake!
Mince pies with marzipan and apricots
The mincemeat filling is enhanced with chopped marzipan and apricots in this delicious twist on classic mince pies.
Course afternoon tea, Dessert
Cuisine British
Keyword Christmas
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Chilling time 15 minutes mins
Servings 12
Author Jacqueline Bellefontaine
Print Recipe Pin Recipe Save Recipe
Equipment
hole bun tray
mixing bowls
cling film
Rolling Pin
round or fluted pastry cutter about 8cm (3¼in)
round or fluted pastry cutter about 5cm (2in)
spoons
pastry brush
Ingredients
For the mincemeat filling
- 300 g (10½oz) mincemeat
- 1 orange grated zest and 1 tablespoon juice
- 25 g (1oz) dried apricots. chopped
- 50 g marzipan, chopped
- pinch ground cinnamon
- pinch ground nutmeg
For the pastry
- 250 g (9oz) plain flour (US = all purpose flour)
- 125 g (4oz) butter, chilled & diced
- 50 g (2oz) icing sugar (US = confectioner’s sugar)
- 2 egg yolks
To complete
- caster sugar, to sprinkle
- 1 egg white lightly beaten or a little milk
Instructions
To make the filling
Place 300g (10½oz) mincemeat into a bowl and give it a stir. Add the grated zest of 1 orange, 25g (1oz)chopped apricots, 50g (2oz)chopped marzipan, and a pinch each of ground cinnamon and nutmeg. Add 1 tablespoon of orange juice and stir well. Set aside while making the pastry.
To make the pastry
Place 250g (9oz) flour, 50g (1oz) icing sugar and 125g (4oz) cubed butter into a mixing bowl. Rub the butter into the flour with your fingertips, until the mixture resembles breadcrumbs.
Drop in 2 egg yolks. Add about 3 tablespoons of cold water. Mix to a dough adding a little more water if required. Lightly knead the pastry then cover and rest for 15 minutes in a cool place.
To complete
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Take about ywo-thirds of the pastry and roll out to about 2 – 3mm (⅛in) thick. Use the larger of the pastry cutters and cut 12 discs of pastry. Line the bun tray with the pastry discs, gently pressing into the tin. Add the off cuts to the remaining pastry.
Give the mincemeat filling another stir then place spoonfuls of the filling into each of the pastry shells.
Roll out the remaining pastry to the same thickness as before and use the smaller cutter to cut out 12 pastry lids. Gently press on top of each of the pies. Brush the pastry lids with a little beaten egg white or milk and sprinkle with caster sugar.
Bake in the centre of the oven for about 20 minutes until the pastry is crisp and golden. Allow to cool in the tin for a minute or two before transfering to wire rack to cool completely.
Notes
Cook's Tips
To make sure the pastry remains crisp and light handle the dough gently. Take care not to stretch the pastry when rolling out and lining the tins.
Do not overfill the pies or the mincemeat will spill out during baking. Remove from the tin before completely cold as any filling spill will stick the pies to the tin once cold.
Store
The pies will keep in an airtight tin in a cool place for about a week.
Freeze for up to 4 months.
Reheat mince pies in a moderate oven 180℃ (160℃ fan)/350°F/gas mark 4 for 5 – 6 minutes.
Tried this recipe?Leave a comment or mention @OnlyCrumbsRemain or tag #OnlyCrumbsRemain!
I'm sharing this post with #CookBlogShare hosted at The Peachick Bakery
More Christmas
- Clementine and Cranberry Upside Down Cake
- Frangipane mince pies
- Homemade Mincemeat
About Jacqueline Bellefontaine
Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.
Reader Interactions
Comments
-
Midge @ Peachicks' Bakery
I do love apricots in... well everything! This sounds fab!Reply
-
Rebecca - Glutarama
What a wonderful idea for a festive twist on the humble mince pie. There's nothing not to like about this marriage of flavours.Reply
-
Corina Blum
They sound fantastic! I love that they've got chunks of marzipan with the mincemeat.Reply
Lesley
I love a mince pie at this time of year, and your idea of adding marzipan and apricot to the mix is spot on. These pies sound delicious.Reply
-
Jacqueline Bellefontaine
Thank you
Reply
-
Charlotte Oates
That's either a giant carrot or a tiny mince pie! I love the idea of adding marzipan to mince pies (actually I love the idea of adding marzipan to pretty much anything!) - delicious.
Reply
-
Angela - Only Crumbs Remain
It's a giant carrot, after all Rudolph and his pals need a good boost of energy with the massive task they have on Christmas Eve 🙂 I'm with you there Charlotte, marzipan is just simply the best - so delicious!
Thanks for popping by and commenting,
Angela xReply
-
Honest mum
They look incredible. I can't eat nuts so no marzipan for me but wow. Thanks for linking up to #tastytuesdays
Reply
-
Angela - Only Crumbs Remain
Aw no, that's so much delicious food off the menu for you, especially at this time of year with nuts seemingly everywhere.
Thanks for popping by and commenting Vicki,
Angela xReply
-
Sarah Barnes
What a brilliant idea to add the marzipan - I must try this! Thanks for linking with #FestiveFoodFriday 🙂
Reply
-
Angela - Only Crumbs Remain
Ooh do Sarah, it adds extra yumminess to seasonal mince pies 🙂
Thanks for hosting and popping by to comment,
Angela xReply
-
Kirsty Hijacked By Twins
Mince pies are one of my favourite Christmas treats. I really do think that my diet is going to have to wait! These look delicious! Thank you for sharing with #CookBlogShare
Reply
-
Angela - Only Crumbs Remain
They are for me too. It certainly doesn't feel like Christmas until the mince pies are made 🙂 Thanks for hosting Kirsty,
Angela xReply
-
Alison
These sound gorgeous, I love marzipan so would probably end up eating these all
Reply
-
Angela - Only Crumbs Remain
Thank you Alison, I too love marzipan - it can be quite a challenge for me to ensure all of the marzipan goes into the recipe without eating it as I open the package! 😉
Thanks for popping by and commenting,
Angela xReply
-
Kerry Cooks
I bet the marzipan makes these delicious! Another reason to wish I liked mince pies 🙂
Reply
-
Angela - Only Crumbs Remain
Ooh no, how can you not like mince pies! 🙂 But yes, the marzipan was a welcome addition especially for marzipan lovers!
Thanks for popping by and commenting,
Angela xReply
-
Rebecca U
I'd never of thought to use marzipan, I love it though. Sounds divine #tastytuesday
Reply
-
Angela - Only Crumbs Remain
Thank you Rebecca, it really did make a lovely change. It wasn't an intense marzipan / almond hit but rather a nice subtle flavour, of course you can increase the marzipan quantity as you see fit.
Thanks for popping by and commenting,
Angela xReply
-
Rebecca Beesley
what a clever idea to add the extra bits to the mincemeat. I'm pinning this to remember to have a go at making them if i find some spare time this christmas. x
Reply
-
Angela - Only Crumbs Remain
Thank you Rebecca, it's such a busy time isn't it. You could make the pies well in advance and freeze them - they'll be just as lovely.
Thanks for popping by and commenting,
Angela xReply
-
