Almond marzipan pie pops

  • Total Time

    45m
    • Prep Time

      30m
    • Bake Time

      15m
  • Serves

    8
  • Skill Level

    Easy
  • Dietary Needs

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This is a great way to use up any left over pastry. You will need some paper lollypop sticks from cake decorating stores.

Method

  1. Place the flour in a mixing bowl. Cut the butter and lard into cubes and add to the flour with a pinch of salt.

  2. Using your fingertips rub the butter and lard into the flour until it resembles fine breadcrumbs (or blend it in a food processor). Stir in the caster sugar.

  3. Add 2-3 tbsps of cold water, stirring into the mix with a knife until it just sticks together. If necessary add a little more water.

  4. Turn the mixture out on a floured work surface and knead gently into a ball. Cover with cling film and chill in the fridge for 15 minutes if possible. This will help the pastry relax and prevent shrinkage.

  5. Set the oven to 220°c (200°c fan, gas mark 7). Roll out the pastry thinly and cut into 8 circles about 7 cm in diameter, and 8 circles about 6 cm in diameter. Place the smaller circles on a baking tray and press a lolly stick into each one.

  6. Spread the centre of the pastry with a little jam. Roll a pea size piece of marzipan into a ball, place on top then place an apricot over it.

  7. Dampen the edge of the pastry with a little water then place the larger circles on pastry on top. Press down well to seal, then use the prongs of a fork to mark the edge.

  8. Brush with beaten egg and sprinkle well with sugar. Bake for 15 minutes until golden brown. Serve warm or cold. These will keep for 1 day in a cake tin.

Let's Bake

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