Stollen Mince Pies

Two festive giants collide in these shortcrust pastry bakes with marzipan, Madeira cake and mincemeat

• Cooking Time Prep 20 mins
  Cook 25 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  444

• Protein

  6g

• Carbs

  51g

• Fat

  24g

• Saturates

  8g

• Fibre

  1g

• Sugar

  37g

• 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

Directions

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.

Categories: All Christmas