This recipe for my special mince pies with orange pastry is my most requested recipe ever so I’m happy to share it again with you all! They are made with homemade mincemeat in a rich crumbly, orange flavoured pastry. The mincemeat is delicious, not oversweet and juicy with apples & nuts, it is nothing like many bought varieties which for me are too sweet & ‘pasty’ if you see what I mean. It’s very easy to make. It’s just an assembly job really, not really a recipe, so the most time-consuming thing is buying the ingredients.
If I can’t persuade you to make your own then buy a good quality one & add some chopped apple & nuts plus dash more brandy and it will improve it no end.!
Here is the mincemeat recipe from a previous post:
EXTRA SPECIAL MINCE PIES WITH ORANGE PASTRY
To make the mince pies I’m using a special Sweet Orange Pastry which is lovely and crumbly & rich with the addition of egg yolk and zest of orange. For the best pastry, you need to keep everything cool and don’t over-process or over mix. Cold hands help, mine are always on the cold side so that’s an advantage. I’m sure that I go with the ‘I can’t make pastry’ idea like everything else it is practice (and a good recipe), if you don’t have time or don’t enjoy making it then that’s different -ready-made ones are fine and readily available. (I don’t think you can get an orange flavoured one though!)
I love the smell of mince pies baking in the oven not just because I know they will be delicious to eat but it calls to mind all the happy memories of my childhood Christmas and memories that we have made of family Christmases over the years. I think if I said I was going ‘to do something different this year’ there would be ructions!
225g plain white flour
1 pinch of salt
150g butter softened but not oily at all
25g caster sugar
Finely grated rind and juice of one medium orange
1 medium egg yolk
1 tablespoon very cold water You need about 4 tablespoons of ‘liquid’, so mix the egg and orange juice and then make it up with the water
Homemade mincemeat or a good quality one (see the suggestion above to perk it up a bit)
- Sift the flour and salt into a mixing bowl
- Rub in the butter as lightly as possible. Stir in the sugar & finely grated zest of the orange.
- Mix together the orange juice, egg yolk and 1 tablespoon of water. Using a round-ended knife, gently start to bring it together by pressing the mixture against the side of the bowl & use knife to ‘cut through’ it. If it looks too crumbly add a little more water. Then use your hand to knead gently until it just comes together and no more. You think that it is far too fragile but keep the faith.
- Put it into a polythene bag and rest in a cool place, I think the fridge is too cold, for at least 30 minutes before using.
- Preheat the oven to 180C. Grease a patty tin carefully.
- Roll out the pastry 7 use a cutter to cut out the discs to fit the tin and push them gently into the dimples. Add about a tsp of mincemeat but don’t be tempted to overfill or they will bubble over.
- You will probably need to gather up the pastry and roll it out again but, as you know now, gently does it. Cut out the same number of stars, using a pastry brush put a little water on each tip and then press onto the top making sure that the tips touch the sides. –you can gently press them. (At this stage you can FREEZE the uncooked mince pies –freeze in the patty tin and then remove and pack into a plastic bag. Take them out as you need them but don’t forget to put them back into the patty tin (this is important!) to bake them. It is so much better to freeze the pies uncooked rather than once they are baked.
- Bake for 20/25 mins. Serve warm with a little sifted icing sugar and edible glitter.