For the pastry

350g plain flour

240g soft butter

120g caster sugar

1 medium egg

1-2 tbsp water

For the fruit mince

125g raisins

125g currants

25g candied peel

60g pistachios, chopped

80g cooked and chopped chestnuts

125g Bramley apple, peeled and grated

1 orange, zest and juice

1 lemon, zest and juice

50g brown sugar

25g suet

2 pinch nutmeg

2 pinch ground cloves

2 pinch ground cinnamon

Monica Galetti's fruit mince pies with pistachios and chestnuts


1. To make the pastry, 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.

2. Wrap and refrigerate for at least 30 minutes.

3. Roll out the pastry to about 3mm thick and use a round pastry cutter to cut a circle to fit into the muffin tins.

4. In a large bowl, combine all ingredients so all the flavours are fully amalgamated.

5. 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.

6. Beat one egg and use it to brush the tops to give the pies a nice shine.

7. Place in an oven preheated to 180c and cook for 20-25 minutes until golden brown and shiny. Allow to cool on a rack.

8. Serve dusted with a little icing sugar.

Recipe supplied by Cobra Collective member Monica Galetti.

Recipes created by Miele.
Precision. Passion. Perfection.