Orange sweet shortcrust pastry – for the best mince pies ever!

Orange sweet shortcrust pastry – for the best mince pies ever!

I am hoping I’m not too late sharing my orange sweet shortcrust pastry recipe this year. My Mum made my mince pies for me this Christmas because I didn’t have any of her mince meat leftover and she brought me nearly two dozen down at the weekend. She even took some photos for me to use for the blog when she made them on Saturday – thanks Mum! These mince pies are to me, the best home-made mince pies I’ve ever had. Yes, shop bought mince pies have a place (I can recommend the Co-Op’s Irresistible range) but for me, Christmas Day (and the run up to Christmas) is all about home-made mince pies, warmed in the oven, or when I was younger, warmed on the aga. The recipe has been passed to my Mum by our old next door neighbour Anne. They have a super short pastry, made traditionally with butter and lard (sorry Veggies, look away…). Not exactly healthy by any stretch, but worth every calorie. You can use whatever mince meat you would usually use. I use my mum’s recipe from my Nanna, which I will share next year!

Orange Sweet Shortcrust Pastry Mince Pies

225g / 8oz self raising flour

50g / 2oz ground almonds

1/2 tsp salt

75g / 3oz butter, fridge cold, cubed

50g / 2oz lard, fridge cold, cubed

grated rind of one orange

1 egg

25g/ 1oz icing sugar

2tsp cold water

Method:

1. Rub the butter and lard into the flour and salt.

2. Stir in the ground almonds and orange rind.

3. Beat the egg, icing sugar and cold water together and add this, mixing well until it forms a dough.

4. Wrap in clingfilm (or other more sustainable wrap!) and put in the fridge to chill for 20 minutes. (When I come to roll it out, I do only half and keep the other half in the fridge).

5. To make the mince pies, roll out the dough so that it’s about as thick as a one pound coin. Cut bases and lids, then fill with your mincemeat.

6. To seal them, pop your finger in a ramekin of cold water and press down to seal the pastry. Use a sharp knife to make small holes in the lids as an air vent to stop the mincemeat bubbling out.

7. Bake at 200 / 180 fan for 15-20 minutes – watch them carefully because they can burn!

 

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Orange Sweet Shortcrust Pastry Mince Pie Recipe

 

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2 Comments

  1. 19th December 2018 / 7:14 pm

    These look amazing.

    • thisismenow
      Author
      19th December 2018 / 7:31 pm

      They are really tasty melt in the mouth!

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