Almond Marzipan Pie Pops
About the bake
This is a great way to use up any left over pastry. You will need some paper lollypop sticks from cake decorating stores.
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
For the pastry
- 200gAllinson's Plain White Flour
- 50gLard
- 50gButter (unsalted)
- 0pinchSalt
- 3 tbspWater
- 1 tbspBillington's Unrefined Golden Caster Sugar
For the filling
- 4 tspJam (strawberry)
- 8Apricot halves (canned, drained)
- 50gMarzipan
- 3 tbspUnrefined golden granulated sugar
- 1Egg(s) (free range) (beaten)
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