Tuesday, 27 January 2009

Orange Pastry for Mince pies

500g/1lb plain flour
175g/6oz icing sugar
375g/12oz softened butter
Zest and juice of 1 orange
Sift flour into a bowl and rub in butter until mixture is crumbled.
Stir in zest and sugar.
Using a knife stir in orange juice until dough just begins to stick together.
Gather up dough and pat into a disk, wrap in clingfilm and refrigerate for 30 minutes.

Makes approximately 24 mince pies.
The pastry is light, crumbly and rich so leave the mince pies to cool for 10 minutes before removing from the tin.
They are very rich so I make mine in mini muffin tins, which then makes 55 smaller pies.
muffin tins, which then makes 55 smaller pies

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