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My final recipe for the year, and a proper Christmassy recipe, was for marzipan topped mince pies. All of the ingredients were left over from other recipes so we had shortcrust pastry from a dessert which Emma made shortly before Christmas and we had the fruit and marzipan leftover from the stollen.
I took the boozy mixed fruit and added some dried cranberries and ground almonds to make a slightly more substantial mincemeat style filling. We blind-baked the pastry bases for a few minutes before adding a spoon of fruit. This went back in the oven for a few more minutes before a disk of marzipan was placed over each pie. The pies went back in the oven for another minute or so until the marzipan had softened and formed a seal around the edge of the pies.
The only real problem with the pies was that they were a bit small. Our pastry cutter was slightly too small and when the pastry shrank back during the blind-baking, we ended up with small disks instead of pie cases. This meant we needed a marzipan dome over the fruit, more marzipan and less pastry is not a problem for me.