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Mince Pies with Orange Pastry

I am reliably informed that the recipe for this exceptional orange pastry originates from Joceline Dimbleby.  

The rich orange pastry, subtle and fragrantly alluring, makes these little mince pies so special. Home-made Christmas mincemeat makes these the perfect mince pie; the only downside is they are so moreish, you may end up making several batches!  I was given the recipe on a scrap of paper about 20 years ago from a very dear friend, and I have shared it with so many others over the years.  In fact, all my good friends now use this recipe, so I would like to share it now with Silversurfers….

Makes about 24 regular size mince pies

For the pastry: 

500g strong plain white flour
175g icing or caster sugar
375g butter
the finely grated rind and juice of 1 large orange

For the filling: 

2 jars of either home-made Mincemeat (click here for the recipe)

or shop bought mincemeat of your choice

What to do:

Make the pastry first. Sift the flour and sugar into a mixing bowl. Cut the butter into small pieces, stir these into the flour and rub lightly with your fingertips until the mixture resembles breadcrumbs. Stir in the orange rind. Using a knife, stir in the orange juice until the dough just begins to stick together. Gather up the dough into a ball, wrap in clingfilm and refrigerate for 30 minutes before using.

Preheat the oven to 200ºC/gas 6/fan 180ºC

You can either use a small muffin tin to make miniature pies, or a regular 12 or 24  hole pie tin.  The choice is yours.

Using a pastry cutter, cut out sufficient circle to fill your tins, pop the bases in the tin, and top with a teaspoon full of mincemeat.  Use the remaining pastry to make tops for the pies; you can use a star-shaped cutter if you would like to or make tops circular with a cutter to fit on top of the filled cases. If using circles, moisten the edges with water or milk, to help seal the pies. (see the tip below)

Brush the tops of the pies with a little milk and bake in the centre of the oven for 10-15 minutes until light golden-brown. Let the pies cool down before easing them from the tins gently with a round-bladed knife. Serve warm (they can be reheated), or at room temperature. Before serving, sprinkle with caster or icing sugar.

TIP:  The pies can be frozen before the final cooking stage, in the tin.  When frozen you can turn them out, put in a freezer bag, and reuse the tin.  Then when required, pop the frozen pies back in the tin, and cook as per the instructions above.

 

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Sally Lock

I have been writing blogs and features for some years, specialising in recipes and all things related to food. Previously, I wrote for an environmentally friendly garden website, and have been a recipe advisor for Womans Journal. Mother of three and the ultimate multi-tasker, I am also the Creative Director for Silversurfers and manage all our social media too.

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YvonneC83
20th Nov 2020
0
Thanks for voting!
Joceltn's original recipe used a mix of cream cheese with lemon zest. It was dolloped onto the mincemeat before the lid was put on and sealed ready for cooking. I lost the recipe and am pleased to find the pastry again. These are moist, tangy and totally delicious. Pastry can be crumbly Just enjoy total decadence. Seasons greetings. I use Philly chees and the zest of a fresh lemon, I think originally there was a small amount of white sugar mixed into the cheese. Experiment!!
Ann4358
26th Oct 2018
0
Thanks for voting!
I have used Delia's mincemeat recipe for years - it is absolutely fantastic. Will definitely try the orange pastry but will try it with gluten free flour
Ruth
1st Dec 2012
0
Thanks for voting!
What is strong white flour is it bread flour? Could I use plain instead, whats the difference for the texture of the pie?
Silverhairs
1st Dec 2012
0
Thanks for voting!
Hello Ruth ... yes plain flour would be absolutely fine .. happy baking!
Sally Ann
24th Nov 2012
0
Thanks for voting!
Essentially that is exactly what it is. Same as almond slices - just a festive variation.
Sally Ann
24th Nov 2012
0
Thanks for voting!
I have a nice moist recipe as an alternative to mince pies. I know it by two names - Northumberland Tart or Border Tart (not sure which is correct) and use it every Xmas. It involves making your favourite pastry (orange would be nice, or almond though this burns easily so I stick to plain, but will try the orange as sounds lovely). Line a pie dish with it and put in as much mincemeat as wish. Top with frangipane - beat 2 oz butter with 2 oz caster sugar, 2 oz ground almonds, almond essence and 1 large egg. Multiply this up so have enough to cover mincemeat well. I find double this quantity is about right for an 8 inch dish. Spread out and sprinkle with flaked almonds. Bake at 180degrees C (sorry, don't know equivalents) for about 25 mins. Turn up or down according to own oven quirks and how browns. Serve with cream - yummy!
Silverhairs
24th Nov 2012
0
Thanks for voting!
Sounds absolutely delicious ... a bit like a bakewell tart with a difference? Thank you
sharon
23rd Nov 2012
0
Thanks for voting!
Mmmmmmm, Sound delish... will definately be trying this one.!
linda r
23rd Nov 2012
0
Thanks for voting!
big mistake in recipe unfortunately no oven temprature cant cook them am so disappointed t willhave to guess or look up another recipe thank you
Silverhairs
23rd Nov 2012
0
Thanks for voting!
Hello Linda, the oven temperature should be 200C/gas 6/fan 180C ... thanks for pointing this out, and hope you enjoy baking these wonderful mince pies!

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