Stollen mince pies

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

  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.
  4. Source: bbcgoodfood.com