Orange pastry mince pies

Orange pastry mince pies

  • Rating: 5 out of 5.22 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 30

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

  • Freezable
Nutrition: per mince pie
HighlightNutrientUnit
kcal192
fat11g
saturates7g
carbs22g
sugars10g
fibre1g
protein2g
low insalt0.2g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2012

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    Rating: 5 out of 5.22 ratings

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