Vegetarian recipe ideas
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Heat the oven to 190C/170C fan/gas 5. To make the frangipane, beat together the butter and sugar using a wooden spoon or electric whisk until pale and fluffy. Add the almonds, flour, egg, almond extract and citrus zest (if using), and beat until smooth.
Unravel the shortcrust pastry and, using a 8-9cm pastry cutter or glass, stamp out as many circles as you can. Re-roll any off-cuts and continue until you have 12 pastry circles.
Push the pastry circles into the holes of a 12-hole non-stick bun or muffin tin, and press gently up the sides. Spoon 1 tbsp of the mincemeat into the middle of each (don’t be tempted to add more, as you need room for the frangipane).
Spoon over the frangipane and carefully spread out using a teaspoon, then scatter over the flaked almonds.
Bake for 20-25 mins or until the mince pies are risen and golden. Leave to cool for 10 mins, then remove from the tin and cool completely on a wire rack. Lightly dust with icing sugar before serving, if you like.