Christmas Pie Selection

Christmas is a time of sharing foods, but it is very common to have differing tastes in a household. So, these are three bakes that can be made simultaneously using the same pastry. You could make any or all of the three options, or even change up the fillings as you wish. 

Recipe - Makes 12

For the pastry:

• 200g plain flour
• 100g margarine, cubed
• 50g caster sugar
• 2-3 tbsp water

For the mince pies:

• 4 tbsp mincemeat
• Dairy-free milk, for brushing
• Icing sugar, for dusting

For the frangipane mince pies:

• 4 tsp mincemeat
• 35g margarine
• 35g caster sugar
• 30ml aquafaba
• 25g ground almonds
• 10g plain flour
• 1/8 tsp baking powder
• 1/8 tsp almond extract
• Flaked almonds, to sprinkle

For the bakewell tarts:

• 4 tsp raspberry jam
• 35g margarine
• 35g caster sugar
• 30ml aquafaba
• 25g ground almonds
• 10g plain flour
• 1/8 tsp baking powder
• 1/8 tsp almond extract
• 60g icing sugar
• 1/2-1 tbsp water
• Glace cherries, halved

Make the pastry by putting the flour into a bowl and adding the margarine. Rub in to form breadcrumbs. Stir in the sugar then gradually add the water until it comes together to form a dough. Cover and chill in the fridge for 30 minutes. 

Meanwhile, prepare the frangipane. First, cream the margarine and sugar together until light and pale. Whisk in the aquafaba, then fold in the almonds, flour, baking powder and almond extract. Place in the fridge until needed. 

Remove the pastry from the fridge and roll out between two pieces of clingfilm to 5mm thick. Use a 9cm diameter fluted cookie cutter to cut rounds from the pastry. Lift each of the pastry rounds and gently lower then press into the hole of a muffin tin. Re-roll the pastry as required to form 12 9cm diameter rounds, 6cm diameter rounds to top the mince pies, and then use the star cutter to cut designs from the mince pie tops. 

To form the mince pies, fill with mincemeat and brush milk around the edges of the base pastry. Take the pastry tops with cut out star holes and lift onto half the mince pies, pressing the edges down to seal. With the other half of the pies, use the star cut outs to decorate. 

To form the mincemeat frangipane tarts, put the mincemeat in the pastry cases then divide half of the frangipane between the tarts and smooth down. Sprinkle with flaked almonds.

To form the bakewell tarts, put the jam in the pastry cases then divide the other half of the frangipane between the tarts and smooth down. 

Chill the pies and tarts for 30 minutes. Meanwhile, preheat the oven to 200C. Bake for 15-20 minutes or until risen and browned. Remove, leave in the tin to cool for a few minutes, then place on a wire rack to cool. 

For the mince pies, dust with icing sugar. For the bakewell tarts, make a thick icing and spread over the tops of the bakewell tarts. Press half a glace cherry on top of each and leave to set.