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)
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.
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