Almond Marzipan Pie Pops

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

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.

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.

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.

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.

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.

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.

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.