Stollen mince pies

A close up of food Mince Pies Recipes
  • Preparation and cooking time
  • Prep:20 mins
  • Cook:25 mins
  • Easy
  • Makes 12

Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat

Nutrient Unit
kcal 444
fat 24g
saturates 8g
carbs 51g
sugars 37g
fibre 1g
protein 6g
salt 0.5g

Ingredients

  • 375g pack sweet shortcrust pastry
  • a little flour , for dusting
  • 375g mincemeat
  • 50g madeira cake
  • 50g ground almond
  • 25g caster sugar
  • 50g butter , softened
  • 1 egg yolk
  • 3 tbsp candied peel
  • 100g marzipan , finely diced
  • 25g toasted flaked almond
  • icing sugar , for dusting

Method

  • STEP 1

Roll out the pastry on a lightly floured surface and stamp out 12 roughly 8cm circles – you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few tsp of the mincemeat to each pastry case.

  • STEP 2

Whizz the cake, ground almonds, caster sugar, butter and egg in a food processor until smooth. Transfer to a bowl, then stir in the candied peel and marzipan. Divide between the tarts and scatter over the flaked almonds. You can cover and chill the unbaked tarts for up to a day, or freeze for up to 3 months.

  • STEP 3

Heat oven to 200C/180C fan/gas 6. Bake the pies for 20-25 mins until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.

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