Mince pies recipe for 4 - 8 people, takes only 25 mins; recipe has shortcrust pastry, flour, mincemeat, madeira cake, ground almond, caster sugar, butter, egg yolk, candied peel, marzipan, flaked almond and icing sugar.
Stollen mince pies
Course: Mince pies
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Butter: 50g butter, softened
- Caster Sugar: 25g caster sugar
- Ground Almond: 50g ground almond
- Flour: a little flour, for dusting
- Egg Yolk: 1 egg yolk
- Flaked Almond: 25g toasted flaked almond
- Shortcrust Pastry: 375g pack sweet shortcrust pastry
- Icing Sugar: icing sugar, for dusting
- Mincemeat: 375g mincemeat
- Candied Peel: 3 tbsp candied peel
- Marzipan: 100g marzipan, finely diced
- Madeira Cake: 50g madeira cake
Directions
- 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.
