Orange pastry mince pies

Orange pastry mince pies

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(8 ratings)

Prep: 20 mins Cook: 20 mins Plus chilling

Easy

Makes 30
Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

Nutrition and extra info

  • Freezable

Nutrition: per mince pie

  • kcal192
  • fat11g
  • saturates7g
  • carbs22g
  • sugars10g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 500g strong plain flour, plus extra for dusting
  • 175g icing sugar, plus extra for dusting (optional)
  • 375g cold butter, diced
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • zest and juice 1 large orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 500g mincemeat
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

Method

  1. Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.

  2. Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.

  3. Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.

  4. Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.

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Comments (20)

steveincornwall's picture

This is the recipe my mother used for years and I had lost, except she put an egg yolk in the mix so I did too and it makes it even richer. I also used this pastry for an orange based version of tarte citron and works beautifully.

Try this for mince pies: beat an equal amount by volume of Philadelphia or similar cream cheese with sifted icing sugar till thoroughly combined, then add a teaspoonful to the top of the mincemeat before putting the lid on. Bake in the usual way - Lush!

Steve

Claireod27's picture
5

Just made these following the recipe almost exactly apart from I only had 450g of strong flour so I added 50g of plain flour. They are delicious! Is it the usage of the strong flour that makes the pastry so biscuity? The mixture made 32 mince pies, so the recipe is pretty spot on in my opinion.

janeldawson's picture
5

This made delicious pastry for mince pies. I followed the recipe to the letter - used strong bread flower and rested pastry before rolling - and had no problems rolling/cutting. Didn't bake blind at all and not a soggy bottom in sight!

janeldawson's picture
5

This made delicious pastry. I followed the recipe to the letter, using strong bread flower and resting the pastry in the fridge before rolling. Had no problems with rolling, cutting etc. and didn't blind bake. No soggy bottoms! Will definitely make this again.

saunderk's picture
5

Have made these mince pies the last couple of years and just prepared the first batch of this year. The pastry is just amazing and I fill them with the blitz and blend mincemeat, delicious!!!!

klgriff's picture
5

This is the only mince pie recipe I have used for the last couple of years and I always get special requests to make them. From memory though the original recipe in the magazine used double cream instead of orange juice and is a firm favourite with family & friends

annjebaratnam's picture
5

I'm very late in commenting. Made this recipe last Christmas and used it with M&S Luxury Mincemeat. They turned out to be the most delicious mince pies I'd ever eaten. I made little mini pies. Didn't bother rolling and cutting the pastry. I simply pressed it into the tartlet tins. For the top, I just pressed a small ball of dough on the palm of my hand and cut it into shape with small fluted and star cutters. Then plonked in on top of the pies.

michellestack21's picture

Have made these mince pies two years in a row. They went down a treat at home and at work. Everyone comments on the pastry.

vdobson's picture

Delicious pastry. Definitely needed some time in the fridge before rolling but the result was the nicest mince pies I've tasted.

mrspepper's picture

I found the pastry very hard to handle, as the butter content was so high. However the end result, after putting the trimmings back in the fridge between rollings, was the best sweet pastry I have ever made!
I tried to roll it out too thin on the first batch, and the bottom of the pies sort of melted away. But rolled a little thicker, and left to cool in the silicon bun tin the second batch worked better.
I also made a batch of deep filled pies with a mixture of Apple and homemade mincemeat, in a deep muffin tin. These made a lovely dessert without the sweetness of plain mince pies.

whellad's picture

I made these last night. The pastry is so delicious - a zingy contrast to the mincemeat - what an inspired slant on a classic! So easy to make and it made lots and lots of scrummy mince pies. I don't think I'll ever make normal pastry mince pies again.

weegrannygalli's picture

@Lainey1953 - no, I wouldn't use bread flour, I used ordinary plain flour - happy baking!

Frantic Flapjack's picture

I found this pastry really bad. My mince pies turned out soggy and the bottoms were stuck to the tins. What a waste of time and money.

whellad's picture

After reading your comment I decided to blind bake the cases of mine for 5 minutes prior to continuing with the recipe and they came out perfectly cooked and not overdone at all.

barbaracox48's picture

This a lovely pastry Ive made it a few time and it very popular with family and friends in fact Ive 12 in freezer ready to cook when ever family or friends turn up.

starrshine's picture

By chance my sister discovered this recipe too and we both agree it is truly delicious and worth the effort. I have also used the pastry to make jam tarts - bake the pastry cases blind, then spoon in the jam and top with a small blind baked pastry shape i.e. star etc and eat - yum, yum, yum!

weegrannygalli's picture

Made these mince pies with my 6 year old daughter and they were very easy to make as well as a complete hit with all the family. My father rated them as 'the best mince pies he'd ever tasted' and he's 74! The orange adds a lovely dimension to the pastry which is melt in the mouth delicious. I'm planning to make these again for New Year's Day!

laineymae53's picture

when it says strong plain flour, does it mean bread flour?

chrissweetman's picture

I substituted 2oz of flour for 2oz ground almonds delish!!

san67fortu's picture

Have just made these wonderful pies. Will be baking another batch tomorrow as i dont think these will last vey long. Beautiful pastry and a welcome change from the usual short pastry.

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