Hey there, holiday lovers!
Are you in the mood for some festive treats? I’ve got a special recipe just for you.
Today, I’m sharing my mouthwatering marzipan topped mince pies.
They’re sweet, rich, and the perfect addition to any holiday table.
Plus, the marzipan gives them a delicious twist you won’t want to miss!
Let’s dive into this delightful recipe!
Possible Ingredient Alternatives
For mincemeat, a homemade fruit mixture can be used, combining chopped dried fruits, spices, and brandy or rum. This allows for customization and control over ingredients. Dried apricots can be replaced with dried cranberries or chopped dates for different flavor profiles and textures. Both options provide similar sweetness and chewiness. Marzipan can be substituted with almond paste or a mixture of ground almonds and powdered sugar for those who prefer less sweetness or have marzipan allergies. Adjust the amount of sugar in the recipe accordingly. For a gluten-free version, replace all-purpose flour with a gluten-free flour blend, ensuring to add xanthan gum if the blend doesn’t already include it. This substitution may require slight adjustments in liquid content to achieve the right dough consistency.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 30-40 g
- Fat: 140-150 g
- Carbohydrates: 280-300 g
Ingredients
- 300g (10½ oz) mincemeat
- Grated zest of 1 orange and 1 tablespoon of its juice
- 25g (1 oz) dried apricots, diced
- 50g marzipan, diced
- Pinch of cinnamon
- Pinch of nutmeg
- 250g (9 oz) all-purpose flour
- 125g (4 oz) chilled butter, cut into cubes
- 50g (2 oz) powdered sugar
- 2 egg yolks
- Granulated sugar, for sprinkling
- 1 egg white, lightly whisked, or a bit of milk
Step 1: Preheat and Prepare the Filling
Start by preheating your oven to 200℃ (180℃ fan)/400°F/gas mark 6.
As the oven heats, combine the filling ingredients in a bowl: mix together 300g (10½oz) of mincemeat, the grated zest of 1 orange, 25g (1oz) of chopped dried apricots, 50g (2oz) of chopped marzipan, a pinch of ground cinnamon, a pinch of ground nutmeg, and 1 tablespoon of orange juice.
Stir the mixture well, ensuring all elements are evenly distributed, and set aside for later use.
Step 2: Make the Pastry Dough
In a separate mixing bowl, combine 250g (9oz) of plain flour, 50g (1oz) of icing sugar, and 125g (4oz) of chilled diced butter.
Use your fingertips to rub the butter into the flour until the mixture resembles loose breadcrumbs.
It’s important to work quickly to prevent the butter from melting.
Step 3: Form and Rest the Dough
Add 2 egg yolks and approximately 3 tablespoons of cold water to the crumbly flour mixture.
Mix everything together to form a cohesive dough, adding a little more water if needed to help bind the dough.
Lightly knead the dough until smooth, then cover it with a cloth or plastic wrap.
Let the pastry rest in a cool place for about 15 minutes.
Step 4: Roll and Cut the Pastry
Once the dough has rested, roll out two-thirds of it on a lightly floured surface to about 2–3mm (⅛in) thick.
Use a larger pastry cutter to cut out 12 discs of pastry.
These will form the bases of your pastry cases.
Step 5: Line and Fill the Pastry Cases
Line a muffin tin or a similar baking tray with the cut pastry discs.
Press them gently into the tin to form neat little cases.
Spoon the prepared mincemeat mixture into each pastry case, making sure not to overfill them.
Step 6: Bake and Finish
Place the filled pastry cases into your preheated oven and bake for about 15-20 minutes, or until the pastry is golden brown and crisp.
Once done, remove from the oven and allow to cool slightly before serving.
Enjoy your festive treats!
