Orange pastry mince pies are a festive British classic with a bright, citrusy upgrade. The sweet, spiced fruit mincemeat is encased in a tender, buttery shortcrust that’s infused with fresh orange zest and juice, giving every bite a fragrant, zesty lift. This recipe works beautifully because the orange in the pastry complements the warm spices of the mincemeat without overpowering it, and the pastry stays wonderfully crisp and crumbly.
Ingredients
- 2 ½ cups (315 g) all-purpose flour, plus extra for dusting
- ½ cup (100 g) granulated sugar
- 1 cup (225 g) cold unsalted butter, cut into small cubes
- 1 large egg yolk
- 1 tablespoon finely grated orange zest (from about 2 oranges)
- ¼ cup (60 ml) fresh orange juice, chilled
- 1 ½ cups (450 g) ready-made mincemeat (or homemade, see Variations)
- 1 egg, beaten, for egg wash
- 2 tablespoons (25 g) demerara sugar, for sprinkling (optional)
Instructions
- In a large bowl, whisk together the flour and granulated sugar. Add the cold butter cubes and rub them into the flour with your fingertips until the mixture resembles coarse breadcrumbs. (You can also pulse in a food processor.)
- Stir in the orange zest. Add the egg yolk and chilled orange juice, then mix with a fork until the dough just begins to come together. Turn it out onto a lightly floured surface and gently knead a few times until smooth. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
- Preheat your oven to 375°F (190°C). Lightly grease two 12-cup mince pie tins (or one 24-cup tin).
- On a lightly floured surface, roll out the chilled dough to about â…›-inch (3 mm) thick. Use a 3-inch (7.5 cm) round fluted cutter to stamp out bases. Gently press each round into the prepared tins, making sure the dough comes up the sides.
- Roll the remaining dough scraps again and cut out tops using a 2.5-inch (6 cm) round cutter. You can also use a star-shaped cutter for a festive look.
- Spoon about 1 heaping teaspoon of mincemeat into each pastry-lined cup. Do not overfill, as the mincemeat bubbles during baking.
- Place a pastry top over each pie. Press the edges lightly to seal. If using full rounds, cut a small slit in the center of each top to let steam escape. Brush the tops with the beaten egg and sprinkle with demerara sugar, if using.
- Bake for 18–22 minutes, or until the pastry is golden brown and the mincemeat is bubbling. Let cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Keep everything cold: For the flakiest pastry, ensure the butter and orange juice are very cold. If the dough becomes soft while rolling, chill it again for 10 minutes.
- Don’t overwork the dough: Over-kneading develops gluten, making the pastry tough. Mix just until the dough comes together.
- Adjust the sweetness: If your mincemeat is very sweet, reduce the sugar in the pastry to ⅓ cup (65 g). If it’s tart, you can add an extra tablespoon of sugar.
- Make ahead: You can prepare the dough and mincemeat filling up to 2 days in advance. Assemble and bake when ready.
Serving Suggestions
Serve warm or at room temperature, dusted with powdered sugar. They’re perfect with a dollop of brandy butter, clotted cream, or a scoop of vanilla ice cream. For a festive drink pairing, enjoy with mulled wine, spiced cider, or a cup of Earl Grey tea.
Variations
- Homemade mincemeat: Replace the ready-made mincemeat with your own mixture of chopped dried fruits (raisins, currants, sultanas), mixed peel, grated apple, brown sugar, spices, and a splash of brandy or orange juice. Cook gently for 10 minutes until thick, then cool before using.
- Lattice tops: Instead of full rounds, cut the dough into thin strips and weave a lattice over the filling for a decorative look.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.
- Extra citrus: Add 1 teaspoon of orange blossom water or a pinch of ground cardamom to the pastry for a more aromatic flavor.
Storage and Reheating
Store baked mince pies in an airtight container at room temperature for up to 5 days. They also freeze beautifully: freeze unbaked pies on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5 minutes to the baking time. To reheat, place in a 300°F (150°C) oven for 5–8 minutes until warm and crisp. Avoid microwaving, as it will make the pastry soggy.
Frequently Asked Questions
Can I use store-bought shortcrust pastry? Yes, you can. If using ready-rolled pastry, skip the dough-making steps and proceed with assembly. The orange flavor will be milder, so consider adding a little orange zest to the mincemeat.
Why is my pastry tough? Tough pastry is usually the result of overworking the dough or adding too much liquid. Handle the dough as little as possible and add the orange juice gradually, stopping when the dough just holds together.
Can I make these without eggs? Yes, for a vegan version, replace the egg yolk with 1 tablespoon of cold water and use a plant-based butter. Omit the egg wash and brush the tops with a little plant-based milk or maple syrup instead.
How do I prevent the mincemeat from leaking out? Don’t overfill the pies—about a teaspoon is enough. Also, ensure the edges are well sealed and cut a slit in the top to allow steam to escape. Baking at the correct temperature helps the pastry set quickly.
Can I use mincemeat with suet? Yes, traditional mincemeat often contains beef suet. It’s fine to use, but if you prefer a vegetarian option, look for a vegetarian mincemeat or make your own with vegetable shortening or butter.
How far ahead can I make the dough? The dough can be made up to 2 days ahead and kept refrigerated, or frozen for up to 3 months. Thaw overnight in the fridge before rolling.
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