Stollen mince pies
Two festive giants collide in these shortcrust pastry bakes with marzipan, madeira cake and mincemeat
10-minute mincemeat
1 kg (2 x 500ml jars)
Easy
Prep:
no cook
Make your own mincemeat this Christmas – and not just for mince pies. Try it in Chelsea buns or sweet samosas. You could also give jars of it away as gifts
Skip to ingredients
- 2 peeled and grated Bramley apples
- 200g light muscovado sugar
- zest and juice of 1 orange
- zest and juice of 1 lemon
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 500g mixed dried fruit
- 50ml brandy
- 100g grated unsalted butteror shredded suet
- ½ tbsp ground almonds
Nutrition: per tbsp
- kcal69
- fat2g
- saturates1g
- carbs12g
- sugars12g
- fibre0.4g
- protein0.3g
- salt0.01g
Method
step 1
Put the peeled and grated Bramley apples, light muscovado sugar and the zest and juice of the orange and lemon into a large bowl with the ground cinnamon, ground nutmeg, allspice, mixed dried fruit and brandy. Stir in the grated unsalted butter or shredded suet and ground almonds. Transfer to jars or containers. Keep in the fridge, unopened, for up to three months or in the freezer for up to six months.
