Stollen mince pies
- Makes 12 pies
- Easy
Treat your friends and family to a hot mince pie this Christmas with this easy recipe
Two festive giants collide in these stollen mince pies with marzipan, Madeira cake and mincemeat, says BBC Good Food.
More festive bakes:
Here’s the easy recipe for stollen mince pies
Ingredients
- sweet shortcrust pastry 375g
- a little flour for dusting
- mincemeat 375g/13oz
- Madeira cake 50g/2oz
- ground almonds 50g/2oz
- egg yolk 1
- Caster sugar 25g/1oz
- butter 50g/2oz, softened
- candied peel 3tbsp
- marzipan 100g/4oz, finely diced
- toasted flaked almonds 25g/1oz
- icing sugar for dusting
Method
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Step 1
Roll out the pastry on a lightly floured surface and stamp out 12 circles, 8cm across; you might need to re-roll the trimmings. Press into the holes of a 12-hole bun tin. Add a few teaspoons of the mincemeat to each pastry case.
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Step 2
Whizz the cake, almonds, egg, caster sugar and butter 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.
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Step 3
Heat the oven to 200°C/180°C fan/gas 6. Bake the pies for 20–25 minutes until golden. Remove from the oven and dust with icing sugar. When cool enough, lift from the tin.
