STOLLEN MINCE PIES
Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat
Provided by Good Food team
Categories Dessert
Time 45m
Yield Makes 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 444 calories, Fat 24 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
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