Mini Orange Mince Pies Recipes

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MINI MINCE PIES



Mini Mince Pies image

Mince Pies are a Christmas staple in the UK. These sweet and boozy mini fruit pies are the perfect recipe to add to your Holiday cookie platter! Yield: 24 mini pies

Provided by Sarah | Curious Cuisiniere

Categories     Dessert

Time 1h30m

Number Of Ingredients 5

2 c unbleached all-purpose flour
1 tsp salt
11 Tbsp cool unsalted butter, (cubed)
6-7 Tbsp cold water
2 c mincemeat

Steps:

  • In a medium bowl mix the flour and salt.
  • Cut butter into the flour mixture with a fork or pastry blender until the flour has the consistency of sand and the butter is evenly distributed.
  • Add 6-7 Tbsp of water slowly and mix with fork until the dough clumps together around the fork. It should clean the edges of the bowl and nearly come together on its own. All it should need is a gentle press together to come into a clean ball.
  • Roll out the crust on a lightly floured surface to roughly 1/8 inch thick.
  • Preheat your oven to 350F.
  • Cut the rolled crust into small circles that fit nicely into your mini muffin tin. (We used roughly 2 ¼ - 2 ½ inch circles.) Re-roll the crust dough as necessary to fill 24 mini muffin tins.
  • Spoon roughly 1 Tbsp of mincemeat into each crust shell.
  • Roll out the leftover crust and use a cookie cutter to cut out a star or other shape for the top crust.
  • Bake the mini mince pies for 30-35 minutes, until golden.
  • Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack.
  • Store the mini mince pies in an air-tight container for up to 2 weeks on the counter.

MINI ORANGE MINCE PIES



Mini orange mince pies image

Don't rely on shop-bought mince pies when you can make these delicious mini orange mince pies for the festive period.

Provided by delicious. magazine

Categories     Christmas baking recipes

Yield Serves 8

Number Of Ingredients 8

250g plain flour
50g caster sugar
125g butter
Finely grated zest of ½ orange
2-3 teaspoons of orange juice
16 tsp mincemeat (use ready-made or see know-how)
Icing sugar, to dust
A shot of good whisky, to serve

Steps:

  • Put the plain flour and caster sugar into a large bowl. Rub the butter into the flour mixture. Add the finely grated zest of the orange and orange juice. Mix and bring the mixture together to form a ball. Knead lightly, cover with cling film and chill for 30 minutes.
  • Preheat the oven to 220°C/fan200°C/gas 7. Grease a 16-hole mini tartlet tin. Thinly roll out the pastry. Use a 6cm fluted pastry cutter to press out 16 circles and a 4.5cm fluted pastry cutter to press out another 16 circles. Re-roll the trimmings, if necessary. Line the tin with the larger circles. Fill each with a teaspoon of mincemeat and pop the smaller pastry lids on top.
  • Bake for 10-12 minutes. Dust with icing sugar and serve with a shot of good whisky.

Nutrition Facts :

ORANGE PASTRY MINCE PIES



Orange pastry mince pies image

Good Food reader Helen Carmichael shares her homemade citrus pastry recipe - perfect for filling with your own mincemeat

Provided by Good Food team

Categories     Dessert

Time 40m

Yield Makes 30

Number Of Ingredients 6

500g strong plain flour, plus extra for dusting
175g icing sugar, plus extra for dusting (optional)
375g cold butter, diced
zest and juice 1 large orange
500g mincemeat
1 egg, beaten

Steps:

  • Heat oven to 190C/170C fan/gas 5. In a food processor, whizz together the flour, icing sugar and butter until they form fine crumbs (or rub in with your fingers). With the blades running, add the zest, then 3 tbsp orange juice. Process for a few secs until the mixture forms clumps. If you need to, add a few extra tsps orange juice to bring the pastry together.
  • Tip onto a very lightly floured surface, knead briefly until smooth, then chill in the fridge for 30 mins or until firm. The pastry can be made up to 3 days ahead or frozen for up to 1 month.
  • Lightly dust the work surface with flour, then roll out the pastry to approx £1 coin thickness. Cut out 12 x 8cm rounds with a fluted cutter and press into a 12-hole non-stick bun tin. Re-roll the trimmings to the same thickness and stamp out 12 x 5cm rounds for the tops. Spoon about 1 tbsp mincemeat into each base and press on the tops.
  • Brush the tops with the egg, then bake for 15-20 mins until golden and crisp. Cool for a few mins, then lever out of the tins with a table knife and cool on a wire rack. Store in an airtight container for up to 1 week. Warm gently to serve, dusted with sifted icing sugar, if you like.

Nutrition Facts : Calories 192 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ORANGE, CRANBERRY & ALMOND MINCE PIES



Orange, cranberry & almond mince pies image

Stirring zingy cranberries into bought mincemeat and making your own simple almond pastry really brings these mince pies to life

Provided by Good Food team

Categories     Afternoon tea, Treat

Time 35m

Yield Makes 24

Number Of Ingredients 11

200g very cold butter , cubed
400g plain flour , plus extra for dusting
100g ground almonds
100g golden caster sugar
zest 2 oranges
2 tbsp milk (or use orange juice)
100g frozen cranberries
400g jar good-quality mincemeat
handful flaked almonds
2 tsp icing sugar , plus dusting
200ml tub crème fraîche

Steps:

  • Whizz the butter, flour and ground almonds in a food processor until the butter has disappeared. Pulse in the sugar and half the orange zest. Add the milk and keep whizzing until a rough dough comes together. Tip onto the work surface, press together and shape into a smooth disc, kneading once or twice if you need to. Chill for 15 mins. Can be made up to 3 days ahead and chilled, or frozen for up to 1 month.
  • Scatter a little flour onto the work surface. Roll out the dough to about the thickness of a £1 coin. Using an 8cm cutter, stamp out 24 circles and use to line the holes of 2 x 12-hole bun tins.
  • Heat oven to 200C/180C fan/gas 6. Mix cranberries and mincemeat, then spoon into cases. Scatter each pie with flaked almonds. Can be frozen for up to 1 month. Bake the pies for 18-20 mins until the pastry and almonds are golden. When ready to serve, dust with the tiniest bit of icing sugar. Stir 2 tsp icing sugar and remaining zest into the crème fraîche, then dollop onto each pie to serve.

Nutrition Facts : Calories 249 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.15 milligram of sodium

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