Stollen mince pies

• pack sweet shortcrust pastry↗375g g
• a little flour

  for dusting

• mincemeat↗375g g
• 50g madeira cake
• ground almond↗50g g
• caster sugar↗25g g
• butter↗50g g

  softened

• egg yolk↗1
• candied peel↗3 tbsp tbsp
• marzipan100g g

  finely diced

• toasted flaked almond↗25g g
• icing sugar↗

  for dusting

Step-by-step instructions

1. 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. 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. 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.