Orange pastry mince pies

Orange pastry mince pies

  • 1
  • 2
  • 3
  • 4
  • 5
(16 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
Save to My Good Food
Please sign in or register to save recipes.

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
    Deep-filled mince pie cut up

    Mincemeat

    mins-meet

    It's a classic ingredient at Christmas in small covered tarts, but mincemeat can be…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
laineymae53
15th Dec, 2012
when it says strong plain flour, does it mean bread flour?
chrissweetman
12th Dec, 2012
I substituted 2oz of flour for 2oz ground almonds delish!!
san67fortu
8th Dec, 2012
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?