Excess

I have lots of mincemeat and the Guardian had an article on alternatives to mince pies, so I decided to give these mincemeat and frangipane slices a go. It's a tray bake, in a large tray, and I used two whole jars of mincemeat. Most of them have gone in the freezer. 

A disadvantage of mince pies is the ratio of pastry to mincemeat, and I often do a frangipane topping instead of a pastry lid. These go one better with just a thin layer of plain pastry, plenty of mincemeat, and a generous frangipane topping. Quick to do as well: no faffing with pastry cutters. Very nice, if rather over-indulgent ... you won't want more than one.

A cold and overcast day; it's beginning to feel a lot like winter (not something we have recent experience of). Fire lit, pizza and wine shortly!