Stollen mince pies
By Good Food
Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat
- Prep:20 mins
Cook:25 mins
- Easy
Nutrition per serving
- kcal 444
- fat 24g
- saturates 8g
- carbs 51g
- sugars 37g
- fibre 1g
- protein 6g
- salt 0.5g
Ingredients
- 375g pack sweet shortcrust pastry
- a little flour, for dusting
- 375g mincemeat
- 50g Madeira cake
- 50g ground almonds
- 25g caster sugar
- 50g butter, softened
- 1 egg yolk
- 3 tbsp candied peel
- 100g marzipan, finely diced
- 25g toasted flaked almonds
- icing sugar, for dusting
Method
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.
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.
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.
