All-butter Orange Mince Pies

Image shows a plateful of all-butter orange mince pies with a star shaped top and sprinkled with icing sugar


1 jar of mincemeat.
The juice and finely grated rind of 1 orange
227g of butter (you’re supposed to use unsalted but I prefer salted)
454g of Self-Raising Flour

Icing sugar to dust.


Cut the butter into small chunks and rub it into the flour either using your fingertips or in a food processor.
Add the rind of the orange and stir well
Use some of the orange juice to bind the flour and butter mixture together to make a dough. You may not need all of it, or you may need to add a little water to it, to get the right consistency.

Wrap the dough in clingfilm or a beeswax wrap and put in the fridge for 20 mins to settle.

Preheat the oven to 200o

On a clean, floured surface, roll out the pastry until it looks about the right thickness.
Cut circles out of the dough, bigger ones for the bases and smaller ones for the tops or if you’d like them to look like the photo, cut star shapes out of the pastry instead.

Put the bigger circles into the bottom of a muffin tin. Add a teaspoonful of mincemeat to each pie and then add the lid.

If using circles for the lid, make sure you prick the tops with a fork.

Using a little egg wash or milk brush over the lid of the pies

Cook in the oven until they’re golden brown. This may take around 10-15 mins but use your own judgement as ovens cook at their own speed!

Sprinkle with icing sugar if liked.

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