Fruit mince pies with pistachios and chestnuts

Monica Galetti

Monica Galetti

27th November 2019
Monica Galetti

Fruit mince pies with pistachios and chestnuts

60 min

Makes 18 – 24 depending on size

Recipe supplied by Cobra Collective member Monica Galetti



  • 350g Plain Flour 240g Soft Butter 120g Caster Sugar 1 Medium Egg 1-2 Tbsp Water


  • Fruit mince 125g Raisins 125g Currants 25g Candied Peel 60g Pistachios, chopped 80g Cooked Chestnuts, chopped
  • 125g Bramley apples, peel and grate 1 Orange, zest and Juice 1 Lemon, zest and Juice 50g Brown Sugar 25g Suet
  • 2pinch Nutmeg 2pinch Cloves 2pinch Cinnamon powde



Begin by beating the butter and sugar together then add the egg. Add the flour and combine, but do not overmix as it will get tough. Add the water as needed to bring the dough together.
Wrap and refrigerate for at least 30 minutes.
Roll out the pastry to about 3mm thick and use a round pastry cutter to cut a circle to fit into the muffin tins.
In a large bowl, combine all ingredients so all the flavours are fully amalgamated.
Begin assembly by placing one disk of pastry into the tin and pressing so it lines the tin neatly. Spoon 1 tbsp of mincemeat on top of the pastry and top with another circle of pastry.
Beat one egg and use it to brush the tops to give the pies a nice shine.
Place in an oven preheated to 180c and cook for 20-25 minutes until golden brown and shiny. Allow to cool on a rack.
Serve dusted with a little icing sugar.

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