Nothing says Christmas quite like a tray of Spiced Orange Mince Pies, their buttery shortcrust pastry baked to flaky, crisp edges and dusted with a whisper of icing sugar. These festive treats combine sweet citrus and warm spice with a hint of grated apple for extra juiciness, all tucked beneath star lids or elegant diamond lids for that classic holiday look. A pinch of Maldon Smoked Sea Salt flakes creates a subtle depth that balances the sweetness beautifully.
You can serve these warm with brandy butter or brandy cream. These pies are a make-ahead marvel – they freeze and reheat like a dream, making them ideal for stress-free entertaining. Glossy, spiced and utterly irresistible, they’re the ultimate festive treat.
How to Make Spiced Orange Mince Pies
Step 1 – Make and Chill the Pastry
- In a processor, pulse flour, icing sugar and Maldon Original Sea Salt to combine.
- Add butter; pulse to fine breadcrumbs.
- Add egg and ice water; pulse just until the dough clumps.
- Shape into a disc, wrap and chill 1 hour.
- By hand: rub butter into dry ingredients, then “cut in” egg and water with a knife; bring together gently and chill.
Step 2 – Prepare Cases and Lids
- Roll pastry on a lightly floured surface to pound‑coin thickness (≈3 mm).
- Cut 12 rounds slightly larger than the bun‑tin holes; press in gently.
- Cut lids (smaller rounds, stars, or a Maldon diamond).
Step 3 – Mix the Filling
In a bowl, combine mincemeat, grated apple, orange zest and Maldon Smoked Sea Salt.
Step 4 – Fill and Seal
- Spoon a heaped teaspoon of filling into each case.
- Brush lid undersides with egg; position and press edges to seal. Chill 30 minutes.
Step 5 – Bake
- Heat oven to 170°C fan (190°C conventional / 375°F).
- Brush tops with egg, sprinkle with demerara; bake 25–30 minutes until golden brown and crisp.
Step 6 – Cool and Serve
- Cool 10 minutes in the tin, then transfer to a rack. Serve warm with brandy butter or brandy cream; dust with icing sugar if you like.
Tips & FAQs
Tips
- Keep everything cold for flaky pastry; chill twice to prevent shrinkage.
- Don’t overfill—leave a small headspace to avoid leaks.
- For extra citrus, add 1–2 tsp orange juice to the filling; if mincemeat is very wet, stir in 1–2 tsp fine breadcrumbs.
- Prevent sticking by lightly greasing or using a non‑stick bun tin.
FAQs
- How long to bake mince pies?
- 25–30 minutes at 170°C fan (190°C / 375°F) until the pastry is golden and crisp.
- Can you freeze mince pies?
- Yes. Freeze unbaked, assembled pies on a tray, then bag for up to 3 months; bake from frozen at the same temperature for 28–32 minutes. Or freeze baked pies and reheat 8–10 minutes.
- Can I make mince pies ahead?
- Make pastry up to 2 days ahead; store chilled. Assembled pies can be chilled 24 hours before baking. Baked pies keep 3–4 days in an airtight tin.
- Are mince pies vegetarian?
- Use vegetarian mincemeat (made with vegetable suet) and serve with your preferred cream or dairy‑free alternative.
Serving Suggestions
- Serve warm with brandy butter, brandy cream, clotted cream or vanilla ice cream.
- Finish with a light dusting of icing sugar and a pinch of Maldon Smoked Sea Salt flakes for a sweet‑salty contrast.
- Add to festive dessert boards with clementines and chocolate truffles.
Storage & Reheating
- Room temperature: Store baked pies in an airtight tin up to 3–4 days.
- Fridge: Up to 5 days if you prefer; rewarm before serving.
- Reheat: 160°C fan (180°C / 350°F) for 6–8 minutes until just warm and crisp.
- Freeze: See FAQs; always reheat from chilled/frozen until piping hot.
Baked These Already?
Rate the recipe and share your tips in the comments. For more Christmas baking ideas, browse our festive collection.
