Clementine and pistachio mince pies
- December 2015
- Makes about 36
- Hands-on time 30 min, oven time 25 min, plus chilling
When you’re eating mince pies every day, it’s nice to bite in to something a little different- which is why our clementine and pistachio recipe is bound to go down a storm.
- 11.6g (5.3g saturated)
- 27.9g (19.2g sugars)
- 225g clementine marmalade (about a jar, from larger supermarkets and specialist shops), or a sweet, fine cut orange marmalade
- 340g jar top quality mincemeat (see food team’s tip)
For the pastry
- 350g plain flour, plus extra for dusting
- 125g caster sugar
- ½ tsp fine salt
- 125g cold unsalted butter
- 2 medium free-range eggs, plus 1 extra yolk
- Vegetable oil to grease
For the pistachio frangipane
- 100g shelled unsalted pistachios, plus extra, chopped, to sprinkle
- 200g unsalted butter, softened
- 200g caster sugar
- 100g ground almonds
- 50g plain flour
- 2 large free-range eggs
- 2 tbsp Cointreau, Grand Marnier or other orange liqueur (see Richard’s Tips For Success, right)
- Icing sugar to dust (optional)
- Shallow fairy cake tins
- 8cm fluted pastry cutter
- For the pastry, sift the dry ingredients into a mixing bowl. Bash the cold butter with a rolling pin between 2 sheets of baking paper until thin and pliable – don’t let it get too warm and soft, though. Roughly slice, then use your fingertips to rub it into the flour mix until it resembles breadcrumbs. Beat the eggs and yolk together briefly, then, using a flat-bladed round knife, gradually work it into the flour mixture until it binds together – you may not need all the egg.
- Turn the dough out onto a lightly floured work surface and knead for a few seconds. Shape into a square, then cut in half and wrap in baking paper or cling film and chill for 30-60 minutes.
- To make the frangipane, put the pistachios in a food processor and whizz until fine. Stop as soon as the nuts have the texture pictured – any more and they’ll start to release their oils and turn greasy. Tip out into a bowl and set aside. Beat the 200g butter in a large mixing bowl with an electric mixer until very soft. With the mixer running, add the sugar, pistachios and ground almonds. Add the flour, then the eggs, then finally the liqueur. Once combined, transfer the frangipane to a small bowl, cover and chill for 15 minutes.
- Heat the oven to 180°C/160°C fan/ gas 4. To assemble the pies, roll out one of the chilled pastry halves on a lightly floured surface to about the thickness of a £1 coin. Using an 8cm fluted cutter, stamp out 18 rounds. Lightly oil the holes in the fairy tins, then line with the pastry circles. You’ll need to re-roll the trimmings a couple of times. If you’re doing this in batches, only stamp out as many as you need at a time (depending on the number of holes in your tin), to prevent the pastry becoming too warm. You may need to chill the lined tin for about 30 minutes to firm up the butter if the pastry is looking greasy.
- Mix the marmalade with the mincemeat in a bowl, then drop a teaspoon of the mixture into each pastry case. Cover the mincemeat with the pistachio frangipane using a dessert spoon.
- Sprinkle the mince pies with the extra chopped pistachios, then bake for around 25 minutes or until golden brown. Remove the pies from the tin, then leave to cool before dusting with icing sugar, if you like. Repeat with the remaining chilled pastry.
The best ready-made mincemeat we’ve tried this year is made by Rosebud Preserves. It’s available from delis and rosebudpreserves.co.uk. If you have time to make your own, find a recipe at deliciousmagazine.co.uk.
Make the pies up to 3 days in advance, then warm through gently in a medium oven for about 5 minutes (or serve at room temperature, if you like). Or freeze the pies in the tin before baking at the end of step 5, wrapped in cling film, for up to a month. Bake from frozen, adding 5 minutes to the cooking time.
Rate & review
Subscribe to our magazine
Subscribe to delicious. magazine for HALF PRICESubscribe
Join our newsletter
Packed with menu ideas, recipes, latest competitions and more...