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MINCE PIES WITH A TWIST

CHEF’S STEP BY STEP 1

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. 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.

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About Delicious Magazine

The Christmas & New year Delicious fulfils all your festive cooking needs. As well as our best-ever big day lunch, there are gifts for foodies, Christmas shortcuts, and three wise men – Hugh F-W, John Torode and Nigel Slater bearing recipes and tips. There are also cocktails and canapés, dramatic desserts, GBBO's Frances Quinn's cake styling and frangipane mince pies. And because there’s still regular cooking to do, we’ve included a Timesaver Meal Planner, too.
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