marzipan topped mince pies
Thanks to Beebarf at Livejournal for this - posted with her permission. They look gorgeous!
500g shortcrust pastry (made weight). Yes, ready made is fine, but if you want to make your own, 350g flour and 150g fat
225g marzipan (I used a 454g block and had half left)
2 x 400g mincemeat
Preheat oven to 200deg C (Gas 6)
Dust working surface/rolling pin with flour. Roll out pastry until just under 5mm.
Cut out 30 circles, re-rolling pastry as needed.
Spray tins lightly
Place pastry circles in tins, add 1 heaped teaspoon of mincemeat to each pie, and smooth
Dust working surface/rolling pin with icing sugar. Roll out marzipan, but make it a smidge thicker than the pastry. Cut out 30 shapes, re-rolling as needed. Leftovers are officially the cook's perk :o)
Place marzipan on top of mincemeat, and place them in the now-hot oven.
Bake for 15 minutes until pastry and marzipan is just golden, and remove from tin immediately, or they will be permanently welded in!
Allow to cool slightly and dust with more icing sugar sieved over.