Frangipane mince pies

To make pastry, put flour, sugar and chilled butter into a food processor; pulse until mixture resembles fine breadcrumbs (or rub butter into flour mixture with fingertips if you don’t have a food processor). Separately, stir together yolk and 1tbsp cold water. Add to flour mixture; pulse/stir until pastry just comes together. Tip on to a surface; knead briefly to make a smooth dough. Shape into a disc, wrap in clingfilm and chill for 15min. 

Meanwhile, make frangipane topping. In a medium bowl, beat butter and sugar until light and fluffy; beat in egg until smooth. Stir in ground almonds, flour and almond extract to make a soft mixture.  

Roll chilled pastry out on a lightly floured surface until 3mm (⅛in) thick, then stamp out 12 rounds using a 10cm (4in) round cutter (re-rolling trimmings as necessary). Use rounds to line a 12-hole muffin tin; fill cases with mincemeat. 

Divide frangipane among mincemeat-filled cases; smooth down a little (mixture will look scant but spreads during baking). Sprinkle over flaked almonds. Chill for 10min. Preheat oven to 190°C (170°C fan) mark 5. 

Bake pies for 25-30min until risen and golden. Leave to cool in tin for 5min to set pastry; carefully transfer to wire rack to cool; dust with icing sugar. Serve just warm or at room temperature with cream or brandy butter. 

To store: Cooled pies will keep in an airtight container at room temperature for up to a week. Serve as they are (with a re-dusting of icing sugar) or warm through for 5min on a baking tray in oven preheated to 190°C (170°C fan) mark 5.  

To freeze: Pack cooled pies into an airtight container in layers, separated by baking parchment. Freeze for up to 1 month. Defrost at room temperature to serve.