Recipe: 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.
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.
