Mince pies with orange pastry recipe

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makes: 12
Skill: medium
Prep: 20 min
Cooking: 20 min
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  • Nothing says Christmas quite like a mince pie. These buttery treats packed full of mincemeat are made with orange pastry, for an extra festive feel. Easily halved or doubled, this a great recipe for making ahead. After you have made the pies, they can be frozen (uncooked) for up to a month. Perfect for brining out when unexpected guests arrive


    • 140g butter, softened
    • 55g icing sugar, sieved
    • 55g cornflour
    • 170g plain flour.
    • 1 egg yolk.
    • Few drops of orange essence.
    • Jar of mincemeat


    • In a large bowl, beat together the butter and icing sugar.

    • Sift in the cornflour and flour and mix well. Add the orange essence.

    • Add just enough of the egg yolk to make a firm, smooth dough.

    • Wrap in cling film and chill in the fridge for 30 minutes.

    • Preheat the oven to 200°C/Fan 180°C/Gas mark 6.

    • Place on a lightly floured board and roll out. Cut out circles, depending on the depth of your muffin tin, with a round cutter. Push into the wells of a 12-hole muffin tin.

    • Re-roll the leftover and cut out enough circles to cover the tops.

    • Spoon a heaped tbsp. of mincemeat into each case. Press the tops on.

    • Bake in the oven for 20-25 minutes until golden. Serve dusted with icing sugar.

    Top tip for making Mince pies with orange pastry

    Give your mince pies an indulgent twist by adding a layer of almond frangipan. Mix together 200g of ground almonds, 200g golden caster sugar, 4 egg whites and a few drops of almond extract. Spoon over 1tbsp of this mix over the mincemeat

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