Stollen mince pies

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N/A

Makes 12

Source

Ingredients

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

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.