Orange pastry mince pies

Orange pastry mince pies

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(21 ratings)

Prep: 20 mins Cook: 20 mins Plus chilling


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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • zest and juice 1 large orange



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

  • 500g mincemeat
    Deep-filled mince pie



    It's a classic ingredient at Christmas in…

  • 1 egg, beaten



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


  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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23rd Dec, 2019
(forgot to say, we needed quite a bit more mincemeat.... 2 standard jars made 32, and then some jam for the last 4)
23rd Dec, 2019
We also followed the recipe exactly and the mince pies were delicious. The quantities made 36 mince tarts with a smaller pastry star/heart/elephant/snail instead of a lid (kids were involved!).
janeappleyard's picture
5th Dec, 2019
Lovely. I used plain flour and used it for mince pies which everyone loved
4th Jan, 2019
This recipe is divine. The pastry is incredible.
4th Dec, 2018
I have used this recipe for the last few years. I double the amount of orange zest and make the mini mince pies. I will never use another recipe again, the family won't let me!! This year I made over 100 for us, for work for family everyone loves them.
5th Dec, 2017
Delicious. Best mince pies ever. I used bread flour.
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
26th Nov, 2015
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.
4th Jan, 2015
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!
4th Jan, 2015
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.


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LordBaddlesmere's picture
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.
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