Stollen mince pies

Stollen mince pies

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(11 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Makes 12
Two festive giants collide in these shortcrust pastry bakes with marzipan, Madeira cake and mincemeat

Nutrition and extra info

  • Freeze unbaked

Nutrition: per pie

  • kcal444
  • fat24g
  • saturates8g
  • carbs51g
  • sugars37g
  • fibre1g
  • protein6g
  • salt0.5g
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Ingredients

  • 375g pack sweet shortcrust pastry
  • a little flour, for dusting
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 375g mincemeat
    Deep-filled mince pie cut up

    Mincemeat

    mins-meet

    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 50g madeira cake
  • 50g ground almond
  • 25g caster sugar
  • 50g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 egg yolk
  • 3 tbsp candied peel
  • 100g marzipan, finely diced
    Marzipan cake

    Marzipan

    mah-zuh-pan

    One of mankind’s oldest sources of sweet pleasure, marzipan needs to contain only ground…

  • 25g toasted flaked almond
  • icing sugar, for dusting

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.

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Comments, questions and tips

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hboyle
20th Dec, 2015
These are delicious! Pretty easy to make but just need a bit more preparation . I make mine to the size in the recipe but bake in a deep tray really for muffins. The cakey stollen mixture spreads out and sits neatly atop the mince pie bit which looks good. I have put chopped pistachios on top prior to the bake ... this works well ... or put dried cranberries and/or juicy yellow raisins in the cake mixture as well as marzipan but they will burn if you just put them on top. I have also put lemon zest on top of the blob of mincemeat .. also nice :)
curzontowers
25th Dec, 2013
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
julieshields
12th Dec, 2013
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
10th Dec, 2013
5.05
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
16th May, 2013
5.05
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
28th Apr, 2013
Quick and easy to make. My brother said probably the best mince pies he's had. Top recipe.
jeanetteski
1st Jan, 2013
5.05
Really, really lovely mince pie recipe...all the flavours of Christmas in one tasty morsel!
10toska50
31st Dec, 2012
5.05
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
26th Dec, 2012
5.05
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
19th Dec, 2012
5.05
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!

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