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Calabrian Mince Pies

Referred to in the Calabrian dialect as “Pitta ’Mpigliata”, which translates to “filled” or “stuffed”, these pastries are Italy’s answer to the mince pie. Often enjoyed during Christmas and Easter, Calabrian Mince Pies are filled with a warming mixture of walnuts, raisins, orange zest, and spices, and are wrapped in a delicate pastry made with olive oil and white wine.

Prep Time: 40 mins
Cooking Time: 30 mins

Used in this recipe

Ingredients

For the pastry

500g plain flour, plus extra for rolling
1 tsp baking powder
100g caster sugar
Finely grated zest ½ orange
2 eggs
100ml Filippo Berio Extra Virgin Olive Oil
100ml of sweet wine, such as Moscato Passito

For the filling

50g walnuts
50g almonds
50g pistachios
50g dried figs, roughly chopped
50g dried apricots, roughly chopped
2 tbsp chopped mixed peel
1 tsp ground cinnamon
150g honey
Icing sugar, for rolling and dusting

For brushing

2 egg yolks, beaten
4 tbsp apricot jam

Method

Combine the flour, baking powder and sugar in a large bowl. Whisk the Filippo Berio Extra Virgin Olive Oil, wine and eggs in a jug. Pour the liquid over the flour mixture and stir until it’s a soft dough. Turn the dough onto a work surface and knead until smooth, for about 10 minutes (or use a stand mixer with a hook attachment). Wrap the dough in cling film and rest for 1 hour.
For the filling, put the nuts and dried fruit, except the mixed peel, into a food processor and pulse until finely chopped. Add the mixed peel, cinnamon and honey and pulse again until you have a chunky paste and chill.
Preheat the oven to 180 °C (Gas Mark 4) and line 2 baking trays with baking paper.
On a lightly floured surface or using a pasta machine, divide the pastry into 2 and roll each pieces of pastry into a 2mm thick rectangle. Trim the edges and cut the pastry into strips of 25 x 4 cm, for a pretty effect using a crimped pastry cutter, then brush them with the beaten egg yolk.
Dust a work surface with icing sugar, then roll the filling into 1.5 cm diameter sausages long enough to fit the length of the pastry (25 cm). Lay the rolls down the middle of each pastry strip, roll the pastry around it and brush the top and sides with more beaten egg so that they stick together, the filling will still be slightly exposed.
Carefully roll the filled pastry into a pinwheel shape. Repeat, with the remaining pastry and filling until you have 12 - 14 pinwheels. Place on the baking tray and bake for 25 - 30 minutes, until golden brown.
Transfer to a wire rack to cool. In a small pan warm the jam with 1 tbsp water. Use to brush the tops and sides of the warm pies. Once cool, dust with icing sugar and serve.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.