Orange Juice Pastry Mince Pies
📝Ingredients
- •400g plain flour
- •200g salted butter
- •100g Lard or Trex
- •1 large orange, juice and zest
- •1 jar (400g) good quality mincemeat
- •Cream cheese whipped with icing sugar
- •Milk (for dipping tops)
- •Golden caster sugar (or whatever sugar you have, I don't really care)
- •Rice flour (for dusting when rolling)
👨🍳Instructions
- 1Mix flour, butter and lard/trex together until they resemble breadcrumbs. I use a Magimix (someone's doing well / a wedding gift from my sister). If you're going to use a food processor, make sure you don't overdo it, as any excess heat will melt the fats.
- 2Add the orange zest, mix, and then add the orange juice. Mix until the dough is just combined. DON'T OVERWORK IT.
- 3Wrap the pastry in clingfilm and chill for 30 minutes.
- 4Preheat oven to 220°C.
- 5Roll out pastry on a floured surface to 3mm thick. I use rice flour here, as it's gluten-free, so aids non-stick.
- 6Cut 12 circles for bases and 12 smaller circles for tops.
- 7Grease the muffin tin with butter. I use greaseproof paper to apply the butter.
- 8Line muffin tin with larger circles, fill with mincemeat and a dollop of cream cheese whipped with icing sugar.
- 9I cheat here, and dip the whole top in milk, as it's way quicker than brushing and helps seal the top and bottom. Give them a shake so they're not too wet. Sprinkle with a little golden caster sugar and stab the lid to allow steam to escape.
- 10Bake for 14 minutes until golden brown.
- 11Cool in tin for 5 minutes, then transfer to wire rack.
💡Pro Tips
- ✨The orange juice gives the pastry a lovely citrus note - perfect with the spiced mincemeat.
- ✨Don't overfill the pies or the filling will bubble over.
- ✨These freeze beautifully - bake from frozen, adding 5 minutes to cooking time.
- ✨Perfect for gifting - wrap in cellophane bags tied with ribbon!
Orange Juice Pastry Mince Pies recipe by Dave Langdon. My secret weapon during Christmas visits! Originally inspired by Josceline Dimbleby and upgraded by my Mum, the orange juice pastry with orange zest is incredibly flaky with a lovely citrus note, plus there's a cream cheese surprise that makes them absolute slappers. Originally inspired by Josceline Dimbleby, this recipe uses orange juice and orange zest in the pastry. Orange zest mince pies recipe with citrus pastry.How to make orange juice pastry mince pies.Orange Juice Pastry Mince Pies ingredients: 400g plain flour, 200g salted butter, 100g Lard or Trex, 1 large orange, juice and zest, 1 jar (400g) good quality mincemeat, Cream cheese whipped with icing sugar, Milk (for dipping tops), Golden caster sugar (or whatever sugar you have, I don't really care), Rice flour (for dusting when rolling).Orange Juice Pastry Mince Pies instructions: Mix flour, butter and lard/trex together until they resemble breadcrumbs. I use a Magimix (someone's doing well / a wedding gift from my sister). If you're going to use a food processor, make sure you don't overdo it, as any excess heat will melt the fats. Add the orange zest, mix, and then add the orange juice. Mix until the dough is just combined. DON'T OVERWORK IT. Wrap the pastry in clingfilm and chill for 30 minutes. Preheat oven to 220°C. Roll out pastry on a floured surface to 3mm thick. I use rice flour here, as it's gluten-free, so aids non-stick. Cut 12 circles for bases and 12 smaller circles for tops. Grease the muffin tin with butter. I use greaseproof paper to apply the butter. Line muffin tin with larger circles, fill with mincemeat and a dollop of cream cheese whipped with icing sugar. I cheat here, and dip the whole top in milk, as it's way quicker than brushing and helps seal the top and bottom. Give them a shake so they're not too wet. Sprinkle with a little golden caster sugar and stab the lid to allow steam to escape. Bake for 14 minutes until golden brown. Cool in tin for 5 minutes, then transfer to wire rack.. Dave Langdon recipes, East Anglian Sales recipes, business baking recipes.