Mince Pies with an Orange Zesty Pastry!

Hellllooooo!!! I am super excited it’s almost Christmas! šŸ’ššŸ’ššŸ’š 

  
I hope everyone is enjoying getting into the festive spirit, I find baking  helps šŸ˜‰ haha. 

I’ve never made mince pies before, but as they are such a big hit with the family I thought I’d give them a go! Mince pies are so festive and delicious I just love them – definitely a perk of Christmas time although I’m sure they’re acceptable all year round, right?! 

  
I used my usual sweet shortcrust pastry recipe with a zingy twist, I added the zest of an orange and what a tasty addition it was! You can really taste the orange coming through and it pairs so well with the mincemeat ā¤ļø These mince pies are a cute miniature version of the classics with a cute snowflake topping instead of a full casing of pastry – deliciously adorable! 

  
I sadly didn’t make my own mince meat but as there are so many fab ones in the shops they are just as scrummy, promise! šŸ™‚ 

Ingredients

Pastry – 

125g unsalted butter

250g plain flour
75g caster sugar
1 large egg

Zest of 1 Orange 

Filling – 

200g mincemeat ( or a whole jar, depending on how generous you are with the filling! ) 

Recipe 

1 – To make the pastry – place the butter and flour in a bowl and rub together with your fingertips until it resembles breadcrumbs. Fold through the sugar and orange zest. Add the egg and bring together to form a dough. Knead just enough to bring the dough to a smooth consistency, wrap in cling film and chill for 30 minutes. 

2 – Preheat the oven to 180C and grease mini tart tins. Roll out the dough to a thickness of a Ā£1 coin and cut out circles with the fluted side of the cutter. I used a size that was bigger than the tart hole so the pastry came well up the side. 

3 – Place the pastry rounds into the tins and press around to ensure you have enough room for the fillings. Save the trimmings for decoration. 

4 – Add a teaspoon of the mincemeat to the pastry cases. Using the trimmings cut out a snowflake or star shape, depending on what cutters you have available. Pop on top of the mince pies and chill the whole batch for 15 minutes in the fridge. 

  
5 – Once chilled, bake for 15 minutes or until the pastry is golden brown. Turn out the pies and sprinkle with icing sugar rash for serving! Enjoy! 

  
Merry Christmas! 

Becky X 

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