Stollen mince pies

Stollen mince pies

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(9 ratings)

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Cooking time

Prep: 20 mins Cook: 25 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Freeze unbaked
Nutrition info

Nutrition per pie

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

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Method

  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.

Recipe from Good Food magazine, December 2012

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Comments

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curzontowers's picture

After reading the comments I had high hopes for this recipe but was a bit disappointed. They were okay but I was not wowed by them.

julieshields's picture

I have hated mice pies my whole life (47 young!) but these are sublime! Wouldn't dream of making anything else now. Very special recipe :-)

cherrygogog's picture
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used french madelaine instead of madeira cake and worked well. Used my hands instead of food processor but still worked well. Used 25g butter only coz madelaine is already very butterish.

Loved the orange peel and Mazipan flavor in the topping!

sharonfitz's picture
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Fantastic fun & easy to make! These make great gifts at Xmas time, I make my own short crust pastry but its a personal preference :) a great mix of flavours & textures.

jafood's picture

Quick and easy to make. My brother said probably the best mince pies he's had. Top recipe.

jeanetteski's picture
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Really, really lovely mince pie recipe...all the flavours of Christmas in one tasty morsel!

10toska50's picture
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Went down a storm with everyone. Even my chef friend thought they were great!!! Will definitely make these next year, and probably sooner too!! Thankyou Good Food for another excellent recipe

vivaves's picture
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I might be making these every christmas now, instead of normal mince pies - they are lovely. I didn't have any Madeira cake and blowed if I was going to buy one just to use 2 oz, so I used breadcrumbs from a fresh homemade white loaf instead, and the pies turned out perfectly. I think they'd have been too rich with Madeira cake, and the breadcrumbs provided a nice yeasty flavour, more like a proper stollen. Very very tasty, highly recommended.

maz4star's picture
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Just made 2 batches of these, one which we've eaten and were fantastic, the other has gone in the freezer uncooked for Christmas. The recipe doesn't say whether you can cook from frozen and if so, how long they take in the oven. I can always defrost, but it would be good to know if you can cook from frozen, so that you can pull them out when you get some unexpected guests!

mariannegoldner's picture

I made these mince pies and they are the yummiest I have ever tasted. I will make them again and again. Thanks for this lovely recipe.

drodge's picture
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Sensational !!!!!!!!!!!!!!

Made by a friend at work.

The taste; texture and looks of a truly exceptional pie - An allround sensory delight.. An explosion of Christmas excitement upon my tongue :-)

ajctracey's picture

Terri - as the yolk, on cooking, will also expand a bit I would replace it by some milk mixed up with a little powdered egg replacer or, if you don't have any, a little cornflour.
Another possible alternative is to mix some yoghurt with a little oil - this will give the texture of the yolk.
Please post again and tell us what you did and how it turned out!

scp1e09's picture
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Delicious - I took them into work and they disappeared very quikcly and everyone was raving about them.

Terri - I think a splash of milk would be fine instead of the egg yolk.

xmorpheus's picture

My niece wants to do some cooking with me this Christmas and I'd love to try this one with her - but she's allergic to eggs.

Since it's just one egg yolk, could I just replace it with a drop of milk or vegetable oil?

Any suggestions would be greatly appreciated - I always make an effort to make cakes without eggs as well as the usual recipes so she can eat them but it would be nice to get some guidance on how to deal with recipes like this where there's a very small quantity of egg.

any help would be greatly appreciated. I did see the section for allergy free cooking, which is also great - but she's so desperate to try some "normal" recipes and she really liked the sound of this one.

akapuleran's picture
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Really scrumptious! I made a dozen and they disappeared before they had even had a chance to cool! My family love marzipan and said they were delicious and much nicer than a traditional mince pie.

carriebradshaw's picture

Two of my favourite festive foods combined!!! I can't wait to try this recipe :-)

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