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, questions and tips

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steveincornwall
23rd Dec, 2015
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
26th Nov, 2015
5.05
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
4th Jan, 2015
5.05
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
4th Jan, 2015
5.05
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
24th Nov, 2014
5.05
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
10th Nov, 2014
5.05
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
29th Aug, 2014
5.05
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
23rd Jan, 2014
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
26th Dec, 2013
Delicious pastry. Definitely needed some time in the fridge before rolling but the result was the nicest mince pies I've tasted.
mrspepper
12th Dec, 2013
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.

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LordBaddlesmere
20th Dec, 2016
This is very similar to our family recipe. Even better if you replace 125 gms of butter with lard. Also, if you don't have a food processor, my top tip for making this pastry is to pop the butter and lard into the freezer compartment for 20 minutes before using. Then use a grater to grate the fat into the flour. Then rub in with hands.