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Stollen mince pies

Stollen mince pies

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable (Freeze unbaked)
Nutrition: per pie
HighlightNutrientUnit
kcal444
fat24g
saturates8g
carbs51g
sugars37g
fibre1g
protein6g
low insalt0.5g
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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

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, December 2012

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A star rating of 5 out of 5.14 ratings
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