Mince pies with orange pastry recipe

Posted in November, December, Christmas, All Recipes, Winter, Christmas, on

I love an orange flavoured pastry with my mince pies, a traditional tasting twist on a classic recipe.

Makes 15-20 mince pies

For pastry:

  • 75g butter, plus little more for tray
  • 170g plain flour, plus more for dusting
  • 50g icing sugar
  • Grated zest and juice 1 orange

For mincemeat:

Click here for sloe gin mincemeat recipe.

Mix all the ingredients together by hand (or in a processor). It’s quite a wet sticky mix, but don’t worry. Mould it into a ball and put it in the fridge for 30 mins.

Flour your work surface and roll out the pastry. Using a cutter, make rounds slightly bigger than you need to fill the dimples in your pie tin. Line the pie tin slots.

Put dessert spoon of mincemeat in each. I love it with a teaspoon of cream cheese or Creme fraiche, slightly sweetened, on top. Cut some stars out from the pastry too. Lightly brush with a little egg wash. You can freeze the pins in the tin at this stage or bake.

Preheat oven to 180°C. Bake in the oven for 15 minutes. You can cool and freeze at this cooked stage too, but take care not to dry them out. Only reheat once.

Wet your fingers with water and slightly dampen the edge of each base before putting the stars on top. They can be cooked from frozen but add 5 min to cooking time.

Allow them to cool in the tin for a few minutes before moving to a cake rack to cool more. Serve warm, dusting with icing sugar, or store in airtight tin for up to month.