Stollen mince pies
- Good Food team
Save recipe
Makes 12
Easy
Prep: 20 mins
Cook: 25 mins
A star rating of 5 out of 5.16 ratingsRate
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Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat
Freezable (Freeze unbaked)
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Showing items 1 to 3 of 3
Madeira cake
A star rating of 4.9 out of 5.197 ratings
Cranberry jewelled mincemeat
A star rating of 4.8 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
375g pack sweet shortcrust pastry
-
a little flour
for dusting
-
375g mincemeat
-
50g madeira cake
-
50g ground almond
-
25g caster sugar
-
50g butter
softened
-
1 egg yolk
-
3 tbsp candied peel
-
100g marzipan
finely diced
-
25g toasted flaked almond
-
icing sugar
for dusting
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Nutrition: per pie
-
kcal444
-
fat24g
-
saturates8g
-
carbs51g
-
sugars37g
-
fibre1g
-
protein6g
-
salt0.5g
low
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Method
-
step 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.
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step 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.
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step 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.
Recipe from Good Food magazine, December 2012
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A star rating of 5 out of 5.16 ratings
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