Orange pastry mince pies

Orange pastry mince pies

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(20 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
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  • 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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24th Nov, 2014
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!!!!
10th Nov, 2014
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
29th Aug, 2014
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.
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.
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.
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.
19th Nov, 2013
I made these last night. The pastry is so delicious - a zingy contrast to the mincemeat - what an inspired slant on a classic! So easy to make and it made lots and lots of scrummy mince pies. I don't think I'll ever make normal pastry mince pies again.
13th Apr, 2013
@Lainey1953 - no, I wouldn't use bread flour, I used ordinary plain flour - happy baking!
Frantic Flapjack
15th Jan, 2013
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.
19th Nov, 2013
After reading your comment I decided to blind bake the cases of mine for 5 minutes prior to continuing with the recipe and they came out perfectly cooked and not overdone at all.


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