Orange pastry mince pies

Orange pastry mince pies

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

Difficulty and servings

Easy

Makes 30

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

plus chilling
Freezable

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.

PER MINCE PIE

192 kcalories, protein 2g, carbohydrate 22g, fat 11 g, saturated fat 7g, fibre 1g, sugar 10g, salt 0.2 g

Recipe from Good Food magazine, December 2012.

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Latest comments and suggestions

  • Binder photo spookie

    08 December 2012

    spookie commented on this recipe

    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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  • Binder photo Chris Sweetman

    12 December 2012

    Chris Sweetman commented on this recipe

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

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  • Binder photo Lainey1953

    15 December 2012

    Lainey1953 commented on this recipe

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

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  • Binder photo Angela Scott Galli

    01 January 2013

    Angela Scott Galli rated and commented on this recipe

    5 stars

    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!

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  • Binder photo desert star

    05 January 2013

    desert star commented on this recipe

    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!

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  • Binder photo Barbara

    07 January 2013

    Barbara commented on this recipe

    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.

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  • Binder photo Frantic Flapjack

    15 January 2013

    Frantic Flapjack commented on this recipe

    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.

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  • Binder photo Angela Scott Galli

    13 April 2013

    Angela Scott Galli commented on this recipe

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

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Difficulty and servings

Easy

Makes 30

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 20 mins

plus chilling
Freezable

Ingredients

  • 500g strong plain flour , plus extra for dusting
  • 175g icing sugar , plus extra for dusting (optional)
  • 375g cold butter , diced
  • zest and juice 1 large orange
  • 500g mincemeat
  • 1 egg , beaten
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PER MINCE PIE

192 kcalories, protein 2g, carbohydrate 22g, fat 11 g, saturated fat 7g, fibre 1g, sugar 10g, salt 0.2 g

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