Stollen Mince Pies
Transport yourself to a cozy kitchen with the aroma of these delightful and festive Mince Pie Tarts wafting through the air. Sweet shortcrust pastry filled with a luscious mixture of mincemeat, Madeira cake, ground almonds, and marzipan, perfectly spiced and baked to golden perfection. These individual treats are sure to bring a touch of holiday magic to any gathering.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT20M
Yield
Makes 12
Nutrition
- Calories: 444 calories
- Fat Content: 24 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 37 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.5 milligram of sodium
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