Following rapidly on from my last post in which I disclosed my own mincemeat recipe I am now going to divulge my personal recipe for mince pies – in orange pastry. Its not unique of course because I´ve had mince pies in orange pastry in a couple of places – but this is my version tailored to my tastes.
Now I always make my mincemeat earlier in the year – usually around October. Leaving it a short while helps the flavours to mature.
Orange Pastry
8 oz self-raising flour
Pinch salt
1 tsp unrefined caster sugar
3 oz very cold unsalted butter, grated
1 tsp mandarin or orange zest, finely grated
Very cold orange juice
If the orange is not organic, wash under cold running water and brush lightly with a soft brush, dry and use a fine grater to remove the zest
Squeeze the orange and put the juice into the freezer until cold, but not freezing
Place the butter into the refrigerator for 30 minutes, or until nearly freezing
Sift the flour, salt and sugar into a bowl
Rub in the butter using fingertips only until mixture resembles fine breadcrumbs
Stir in the zest and a little orange juice to bring the mixture together
Form into a disc, cover with clingfilm and refrigerate for about 30 minutes
For Mince Pies
Bought mincemeat can be perfectly good these days, but try and buy a good brand. In this case I find you really do get what you pay for! Or you can use my recipe.
Lightly grease a tart tin. Preheat the oven to 200C/gas 6/fan 180C.
Trim the pastry sheets and cut into rounds (try using a pastry cutter if you have one). Place a round of pasty in each hole.
Place a heaped tablespoon of mincemeat into the centre of each, add a little orange zest then carefully place a second round on top. Gently seal the edges. I always like to decorate them with little shapes made from the remainder of the pastry – little stars, a simple christmas tree. It makes them that little bit more special. Place on the baking tray, brush with melted butter (very very light) and sprinkle with a little caster sugar.
Place in the centre of a preheated oven for 10 to 12 minutes, or until crisp and golden. Put on a wire rack and allow the pies to cool a little. Serve hot or cold. I love to serve a pie in the evening – usually hot with just a dash of cream. Wonderful! But my favourite treat is in the middle of the afternoon, just a mince pie with a cup of tea – so old fashioned, so christmassy!