Recipe Card

Mince Pies with Almond & Morello Cherries


  • 1 Jus-Rol™ shortcrust pastry block
  • 50g marzipan
  • 1 jar mincemeat
  • A few Morello cherries,drained
  • Water for brushing
  • A little caster sugar for sprinkling

Equipment required

  • Rolling Pin
  • 7cm cookie cutter
  • 12 Bun Tin
  • Teaspoon
  • Cookie cutter of any shape

Techniques used


  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
  2. Roll out the pastry and cut out 15 discs and use to line bun tin. Put remaining pastry to one side.
  3. Break off a piece of marzipan the size of a walnut and place in one half of each pastry case, then add a teaspoonful of mincemeat alongside. Finally place 1-2 cherries on top.
  4. Cut the lids with a cutter of your choice and lightly brush the underside of the lids with water and place firmly of top of the tarts.
  5. Lightly brush pastry tops with water and sprinkle lightly with caster sugar, then bake for 12 – 15 minutes until pastry is golden.
  6. Serve warm or cold, sprinkled with more sugar or icing sugar if preferred.