Almondy mince pies
Method
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Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes.
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Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry.
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Preheat the oven to 190C/375F/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases.
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Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter
Ingredients
- 225g/9oz plain flour
- 2 tsp ground cinnamon
- 140g/5oz chilled butter, cut into cubes
- 55g/2oz ground almonds
- 25g caster sugar
- 1 egg, yolk only
- 55g/2oz golden marzipan
- 170g/6oz vegetarian mincemeat
- 2 tbsp sherry
- caster sugar, for sprinkling
- cream, custard, or brandy butter, to serve
Shopping List
Almondy mince pies
Tins, packets and jars
Cooking ingredients
Dairy, eggs and chilled
Other