Mince Pies with Orange and Almond Pastry


Recipe by: Lotte Duncan


  • For the pastry:

  • 250g plain flour
  • 25g ground almonds
  • Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please Grated zest and juice of 1 medium orange
  • 150g butter
  • 1 egg yolk
  • Flour, for dusting
  • For the filling:

  • 225g mincemeat
  • 2 tbsp amaretto
  • Orange zest
  • Edible gold glitter (optional) or sieved Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar, to decorate
  • Clotted cream or rum butter, to serve (optional)

Use imperial measurements


How to make Mince Pies with Orange and Almond Pastry

Preheat the oven to 190°C.

Make the pastry by putting all the ingredients, except the orange juice, into a food processor and whizz until it resembles breadcrumbs. Now add 3 tablespoons of the orange juice and whizz until the dough comes together into a ball. Remove, wrap in cling film and leave to chill in the fridge for 1 hour.

Roll out two-thirds of the pastry on a floured board to a 3mm thickness. Cut 12 circles out with a 7.5-9cm fluted cutter. Gently press these into the holes of a 12-hole patty tin. The pastry should protrude above the holes slightly to allow for shrinkage when cooked.

Mix the mincemeat, amaretto and orange zest together then spoon a little mincemeat into each pastry case, but don’t overfill them.

You now have three options to top them.

1) Cover the tops with a pastry lid and bake for 15-20 minutes until golden brown then sprinkle with edible glitter.

2) To cover 6 in a cranberry glaze, mix together 4 tbsp of cranberry jelly and 100g of roughly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped roasted hazelnuts. Spoon the topping onto the open mince pies and bake for 15-20 minutes.

3) Once the pies are filled with mincemeat, bake uncovered for 15-20 minutes. Then beat 2 egg whites to stiff peaks then spoon in 100g of caster sugar to make a meringue. Spoon on top of the baked mince pies, then place under a hot grill for 5 minutes or back into the oven for 5 until golden brown.