Stollen mince pies
Treat your friends and family to a hot mince pie this Christmas with this easy recipe
Makes 12 pies
Published: December 1, 2018 at 9:15 am
Ingredients
- 375g Sweet shortcrust pastry
- Flour, a little for dusting
- 375g Mincemeat
- 50g Madeira cake
- 50g Ground almonds
- 1 Egg yolk
- 25g Caster sugar
- 50g Butter, softened
- 3tbsp Candied peel
- 100g Marzipan, finely diced
- 25g Toasted flaked almonds
- Icing sugar for dusting
Method
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.
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.
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.