Orange mince pies recipe

(makes around 18 mince pies)

200g plain flour
25g cornflour
25g icing sugar, plus extra for dusting
Pinch of salt
150g chilled unsalted butter, cut into cubes
1 egg yolk
1-2 tbsp iced water
6-8 tbsp mincemeat
1 tsp grated orange zest, plus 1tbsp orange juice
Milk, for brushing


Prep time: 40 mins, Cook time: 20 mins

1. Sieve the flours and icing sugar together into a bowl with the salt. Gently rub in the butter using your fingertips until the mixture resembles breadcrumbs. Blend the egg yolk with the 1-2tbsp iced water in a small bowl and stir into the flour mixure using a table knife until it looks crumbly and is starting to come together. You can do these stages in a food processor too - just take care not to overprocess the mixture when you add the egg and water.

2. Bring together with your hands to make a firm dough. Knead lightly on a floured board until smooth. Wrap and chill for 15-20 minutes.

3. Roll out the dough on a lightly floured surface to 3mm thick and cut out 22cm x 7.5cm circles and 12 stars using a 6mm star-cutter for the tops. Place the round bases into each tartlet tin and prick them once or twice. You'll have enough pastry left over to make around six more pies.

4. Mix the mincemeat with the 1 tsp grated orange zest and the 1 tbsp orange juice. Preheat the oven to 190 C / 170 C fan oven / Gas mark 5. Place a teaspoonful of mincemeat into each pastry case. Brush the edges with milk and top with a star. Brush with more milk, and bake for 15-20 minutes or until golden. Cool a little, then transfer to a wire rack. Dust with icing sugar and enjoy!

Editor's tip: Make plenty of mince pies and freeze before the Christmas rush – Your family and friends will get through plate loads of these! You can view the full recipe in the Ideal Home Show Cookbook.


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