Stollen Mince Pies

4.95 (16)
⏱ 45 mins 🍽 Makes 12 🌶 german ✅ Easy 🏷 Dessert

This dessert merges two classic festive bakes into one. Sweet shortcrust pastry cases are filled with spiced mincemeat, then topped with a rich mixture of madeira cake, ground almonds, butter, and diced marzipan. After baking until golden, the pies are finished with a dusting of icing sugar for a traditional look. The recipe yields 12 individual tarts.

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. On a surface dusted with a little flour, roll out the pastry. Stamp out 12 circles measuring roughly 8cm, re-rolling trimmings if needed. Press each circle into a 12-hole bun tin. Spoon a few tsp of mincemeat into every pastry case.
  2. In a food processor, combine the madeira cake, ground almond, caster sugar, softened butter, and egg yolk. Process until smooth. Move this mixture to a bowl and fold in the candied peel and finely diced marzipan. Share this topping between the tarts and sprinkle the toasted flaked almond over them. The unbaked tarts can be covered, chilled for up to a day, or frozen for up to 3 months.
  3. Preheat the oven to 200C/180C fan/gas 6. Bake the pies for 20-25 mins until they turn a golden colour. Take them from the oven and dust with icing sugar. Once they have cooled sufficiently, carefully lift each pie from the tin.

Nutrition (per serving)

Calories444 kcal
Fat24 g
Saturates8 g
Carbs51 g
Sugars37 g
Fibre1 g
Protein6 g
Sodium200 mg

Recipe details

Skill levelEasy
CategoryDessert
Cuisinegerman