Name: Orange pastry mince pies
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 30
Cuisine: British
Ingredients: 500g strong plain flour plus extra for dusting; 175g icing sugar plus extra for dusting (optional); 375g cold butter diced; zest and juice 1 large orange; 500g mincemeat; 1 egg beaten

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Orange pastry mince pies

Orange pastry mince pies

Good Food team

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Makes 30

Easy

Prep: 20 mins

Cook: 20 mins

Plus chilling

A star rating of 4.7 out of 5.42 ratingsRate

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

Freezable

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Ingredients

Nutrition

Units:

MetricUS

500g strong plain flour

plus extra for dusting
175g icing sugar

plus extra for dusting (optional)
375g cold butter

diced
zest and juice 1 large orange
500g mincemeat
1 egg

beaten

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Nutrition: per mince pie

kcal192
fat11g
saturates7g
carbs22g
sugars10g
fibre1g
protein2g
salt0.2g

low

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.

Recipe from Good Food magazine, December 2012

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A star rating of 4.7 out of 5.42 ratings

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