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Orange pastry mince pies

Ingredients

  1. Step 1 500g strong plain flour, plus extra for dusting
  2. Step 2 175g icing sugar, plus extra for dusting (optional)
  3. Step 3 375g cold butter, diced
  4. Step 4 zest and juice 1 large orange
  5. Step 5 500g mincemeat
  6. Step 6 1 egg, beaten
Orange pastry mince pies
Calories: 192 Carbohydrate: 22 g Protein: 2 g Fat: 11 g
Cook time: 40 minutes Prep time: 20 minutes Total time: 60 minutes Servings: 30

TAGS

Dessert British Josh Eagleton 200 kcal or less 30-60 minute Entertaining Festive Good Food Helen carmichael Homemade pastry Make Ahead Mince pie Pastry Pastry skill Reader

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.