Fancy something a little different from your average mince pie? Masterchef: The Professionals judge and Cobra Collectivemember Monica Galetti shares her recipe for a twist on the Christmas classic, with pistachios and chestnuts.
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.
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.