Name: Stollen mince pies
Total time: 45 min
Yield: Makes 12 pies
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

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.