Brown Butter Frangipane Mince Pies

First brown the butter for the frangipane (this is best done a few hours in advance). Cut the butter into cubes and add to a small saucepan on a medium heat. Swirl the pan now and again so it melts evenly. Once the butter is melted and starts to splutter a bit, stir with a spatula. After 2 min the butter will foam and the milk solids will sink to the bottom of the pan; you want them to brown but not burn. It will smell nutty and toasty. When the butter is a golden brown, tip immediately into a Pyrex jug or bowl. Once the butter is at room temperature, cover and chill in the fridge.

Preheat the oven to 160 °C (fan).

Add all the ingredients for the pastry into a food processor and pulse until the mix appears as damp breadcrumbs. Tip into a large bowl and bring together with your hands until it forms a ball. If you find it is too crumbly you can add the smallest splash of cold water. Wrap in clingfilm and refrigerate for at least 1 hour.

Now make the frangipane. Add all the frangipane ingredients and the brown butter to the food processor. Whizz until you have a smooth paste. Scrape the frangipane out into a bowl and refrigerate for an hour.

Take the pastry out of the fridge and work it a little in your hands into a ball, then flatten the ball between two sheets of greaseproof paper. Roll out until 3mm thick, then cut out rounds with a scone cutter. Bring the leftover pastry together and roll out again to cut more rounds.

Place each disc of pastry in the tin and press down gently.

Spoon 1 heaped teaspoon of mincemeat into each pie, then spread the frangipane on top with a small spatula or knife and scatter a few flaked almonds on top.

Bake in the oven for about 25 min, or until nice and golden brown. Allow to cool, then dust with icing sugar.