Marzipan mince pies
- Preparation and cooking time
- Total time
- + overnight soaking
- A little effort
- Makes 24
Ingredients
- 50g suet, grated
- 50g eating apples, peeled and finely diced
- 50g sultanas
- 50g currants
- 50g raisins
- 25g mixed peel, chopped
- ½ lemon, juice and zest
- 50g light muscovado sugar
- pinch mixed spice
- 1 tbsp ground almonds
- 25ml brandy
- 2 × 350g packs shortcrust pastry
- 200g marzipan
Method
- 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.