Stollen mince pies
Makes 12
Easy
Prep:
Cook:
Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat
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- 375g pack sweet shortcrust pastry
- a little flourfor dusting
- 375g mincemeat
- 50g madeira cake
- 50g ground almond
- 25g caster sugar
- 50g buttersoftened
- 1 egg yolk
- 3 tbsp candied peel
- 100g marzipanfinely diced
- 25g toasted flaked almond
- icing sugarfor dusting
Nutrition: per pie
- kcal444
- fat24g
- saturates8g
- carbs51g
- sugars37g
- fibre1g
- protein6g
- salt0.5glow
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.
