Marzipan Mince Pies

Marzipan mince pies

  • makes 24
  • A little effort

Takes these mince pies to a whole new level with the addition of a layer of marzipan. This recipe comes from The Burlington restaurant at Bolton Abbey in Yorkshire.


Try these marzipan mince pies, then check out our classic mince pies, Christmas cake, Christmas pudding and more Christmas baking recipes.



  • suet 50g, grated
  • eating apples 50g, peeled and finely diced
  • sultanas 50g
  • currants 50g
  • raisins 50g
  • mixed peel 25g, chopped
  • lemon ½, juice and zest
  • light muscovado sugar 50g
  • mixed spice pinch
  • ground almonds 1 tbsp
  • brandy 25ml
  • shortcrust pastry 2 × 350g packs
  • marzipan 200g


  • Step 1

    Mix the suet and apples, then add the dried fruit, peel, lemon juice and zest, sugar, mixed spice, ground almonds and brandy. Cover and leave overnight in a cool place.

  • Step 2

    Heat the oven to 190C/fan 170C/gas 5. Roll the pastry and stamp out 24 × 8cm circles to line 2 × 12-hole tart tins, then stamp out 24 × 5cm lids. Fill each pastry case just shy of the top with mincemeat, cover with a lid, crimp the edges and make a small steam hole in the top. Bake for 15-20 minutes or until browned and golden.

  • Step 3

    Roll out the marzipan to a 5mm thickness, stamp out 24 × 3cm rounds and use to top each pie. Brown using a blowtorch or under a very hot grill.

Nutritional Information

  • Kcals 197
  • Fat 10.3g
  • Carbs 24.9g
  • Fibre 0.9g
  • Protein 2.2g
  • Salt 0.27g