Clementine and pistachio mince pies
- Published: 2 Feb 16
- Updated: 27 May 25
Pistachio fans will love this pistachio mince pie recipe. Master baker Richard Bertinet’s recipe adds a citrussy clementine twist to the classic mince pie filling, topped with a delightful pistachio frangipane.
“It’s hard to beat a classic mince pie, but by adding sharp clementine marmalade to the mix, I’ve taken the taste to another level,” says Richard. “The pies are topped with frangipane – a pastry filling usually made with butter, sugar, eggs and ground almonds, but here made with vibrant green pistachios too. Make a few batches to freeze so you have some to hand when visitors call. I love these pies warmed and served with custard. They’re good at room temperature with a cup of tea, too.”
Why not make your Christmas pudding ahead of time, too?
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Makes about 36 -
Hands-on time 30 min, oven time 25 min, plus chilling
Nutrition
- Calories
- 233kcals
- Fat
- 11.6g (5.3g saturated)
- Protein
- 3.5g
- Carbohydrates
- 27.9g (19.2g sugars)
- Fibre
- 0.6g
- Salt
- 0.1g
delicious. tips
The delicious. food team recommend Rosebud Preserves’s mincemeat, available from delis and online. If you have time, make your own with our ultimate recipe.
If you don’t like orange liqueur, use rum, brandy or amaretto instead.
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.
“I make my pastry and chill it for up to 2 days, as it makes it easier to fit baking into a busy day. The dough is easier to roll, too, as the gluten relaxes and makes the pastry pliable,” says Richard.