Orange zest is the secret weapon I have incorporated into my festive mince pies this year to make them extra special. With orange-scented pastry that melts in your mouth, homemade mincemeat that’s surprisingly quick to make, and simple star-shaped tops that add a festive touch, these mince pies will absolutely steal the show at any holiday gathering. The best part is that they are surprisingly simple to make, and you can prepare the mincemeat while your pastry chills. Even better, you can make them weeks ahead and freeze them—either unbaked for that fresh-from-the-oven magic on Christmas Day, or baked for ultimate convenience when you need them.

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Prep Time: 40 minutes (including 30 minutes chilling)
Cook Time: 20-25 minutes
Yield: 18-20 standard size mince pies or 40 mini pies

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Ingredients

For the Orange Pastry:

• 375g plain flour, plus extra for dusting
• 250g cold unsalted butter, cubed
• 100g caster sugar
• Zest of 1 large orange
• 1 large egg
• 2-3 tbsp ice-cold water
• Pinch of salt

For the Quick Homemade Mincemeat:

• 225g mixed dried fruit (raisins, sultanas, currants)
• 75g dried cranberries or cherries
• 1 large eating apple, peeled and finely diced
• 100g light brown sugar
• 50g flaked almonds
• Zest and juice of 1 orange
• Zest and juice of 1 lemon
• 50g cold unsalted butter, cubed
• 1 tsp mixed spice
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 3 tbsp brandy or fresh orange juice

For the Glaze and Finish:

• 1 egg, beaten (for egg wash)
• Icing sugar, for dusting (optional)

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Method

1. Make the pastry: In a large mixing bowl, combine the flour, sugar, orange zest, and salt. Add the cold, cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. This should take about 3-4 minutes.

2. Bring the dough together: Beat the egg lightly and add it to the mixture, stirring with a knife or fork. Add the ice-cold water, one tablespoon at a time, until the dough just comes together. The dough should be soft but not sticky.

3. Chill the pastry: Turn the dough out onto a lightly floured surface and gently knead it just two or three times to bring it together into a smooth ball. Flatten it into a disc, wrap tightly in cling film, and refrigerate for at least 30 minutes.

4. Make the quick mincemeat: While the pastry chills, start by toasting the flaked almonds. Place them in a dry frying pan over medium heat and toast for 3-4 minutes, shaking the pan frequently, until they’re golden and fragrant. Watch them carefully—they can go from perfect to burnt very quickly! Set the toasted almonds aside. In a medium saucepan, combine all the remaining mincemeat ingredients. Place over low heat and cook gently for 15-20 minutes, stirring occasionally, until the apple has softened, the butter has melted, and everything is beautifully combined. Stir in the toasted almonds. The mixture should look glossy and smell incredible. Remove from heat and let it cool while you prepare the pies. This mincemeat is ready to use immediately—no waiting required.

5. Preheat and prepare: Preheat your oven to 200°C. Lightly grease a 24-hole mini pie tin (or two 12-hole muffin tins if you prefer larger pies).

6. Roll out the pastry: Remove the chilled pastry from the fridge and cut off about one-third of it—set this aside for the star tops. On a lightly floured surface, roll out the larger piece to about 3mm thickness. Using a round cutter (6cm for mini pies, or 7-8cm for standard size), cut out circles and gently press them into your prepared tins.

7. Fill the pies: Spoon a generous teaspoon of the cooled mincemeat into each pastry case. Don’t overfill—you want to leave a little room at the top.

8. Create the star tops: Roll out the reserved pastry to the same thickness and use a star-shaped cutter (approximately 5-6cm) to cut out stars. You’ll need one star per pie.

9. Assemble and glaze: Place a pastry star on top of each filled pie. Brush each star generously with beaten egg.

10. Bake to perfection: Bake in the preheated oven for 20-25 minutes, until the pastry is golden brown and crisp. The orange scent will be absolutely heavenly as they bake.

11. Cool and finish: Remove from the oven and let the pies cool in the tins for 5 minutes before carefully transferring them to a wire rack. Once completely cool, you can dust them lightly with icing sugar for an extra-special finish.

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Tips for Perfect Mince Pies

Keep everything cold: Cold butter and cold water are essential for flaky, tender pastry. If your kitchen is warm, pop the flour in the fridge for 30 minutes before you start.

Don’t overwork the dough: Handle the pastry as little as possible. Overworking develops gluten, which makes the pastry tough rather than tender and crumbly.

Make ahead: The mincemeat can be made up to a week in advance and stored in the fridge. The assembled pies freeze beautifully, either baked or unbaked. Bake from frozen, adding 5 minutes to the cooking time.

Serving suggestion: These are gorgeous served slightly warm with a dollop of brandy butter, clotted cream, or even a scoop of good vanilla ice cream.

Storage: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

The orange zest in the pastry is truly the secret weapon here—it adds a subtle citrus note that makes people wonder what makes these taste so special. These elevated mince pies are guaranteed to become your new festive tradition.