Stollen Mince Pies

Stollen Mince Pies

Stollen Mince Pies 1500 1500 Lo

A combination of two festive favourites, would it be Christmas without a mince pie or two? A mixture of mincemeat, marzipan and Madeira Cake, these sweet treats are perfect for parties or for leaving out on Christmas Eve for Father Christmas.


Makes approximately 12 mince pies

Mince Pies


For the pastry:

175g (6oz) plain flour

95g (3¼oz) unsalted butter (chilled and diced)

1tbsp cold water

1tsp icing sugar

1 medium egg yolk

For the filling:

375g (13oz) mincemeat

100g (3½oz) marzipan (diced)

50g (1¾oz) madeira cake

50g (1¾oz) ground almonds

50g (1¾oz) butter (softened)

25g (¾oz) caster sugar

25g (¾oz) toasted almonds

1 egg yolk

icing sugar to dust



  1. Start with the pastry. Put flour, butter and icing sugar into a large bowl. Rub the butter in until it resembles breadcrumbs.
  2. Now drop in the egg and cold water and stir with a palette knife.
  3. Using your hands, bring the dough together. Shape into a disc and wrap in cling film. Leave to chill in the fridge for 15-20 minutes.
  4. Roll out on a lightly floured surface to a thickness of a £1 coin. Use a fluted cutter to cut out 12 circles and line a bun tin.
  5. Fill each pastry case with two teaspoons of mincemeat.
  6. Whizz up together the butter, ground almonds, caster sugar, cake and egg and then stir in the diced marzipan.
  7. Divide the mixture between the tarts, spreading to the edges with a knife.
  8. Sprinkle the toasted almonds on top before baking for 20 minutes at 180°C fan.
  9. When cool, dust the mince pies with icing sugar.
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