Stollen mince pies

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


  • 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


  1. 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.

  2. 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.

  3. 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.

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