Mince Pies

Not keen on these either, but saw a recipe by Richard Bertinet in the Times mag today which involved making sweet shortcrust pastry cups, making a frangipane topping with 200g butter,200g caster sugar,200g ground almonds,2 eggs and 50g flour, rum or brandy. Half fill the pie bases with mincemeat and top with a teaspoon of frangipane and finally some flaked almonds and bake for 25 minutes or till golden brown. Allow to cool in the tin, then on a rack and dust with icing sugar when cold. Sounds like my kind of mince pie, i.e. not too much pastry. In fact I would put a little less mincemeat in as well.