Mince Pies

Post: Mince Pie Riots

  1. Orange Pastry for Mince pies
  • 1lb (400g) plain flour
  • 8oz (200g) butter
  • 4oz (100g) vegetarian suet
  • grated rind of 1 large orange
  • orange juice
  1. Cut fat into flour and rub till it resembles breadcrumbs
  2. Stir in the grated rind
  3. With a knife, stir in orange juice till it just begins to stick together.
  4. Gather into a ball, wrap in foil or plastic bag & put into fridge for half and hour or more before using.

2. Mince Pies:

  • 8oz (200g ) full cream cheese
  • 2oz (50g) caster sugar
  • 1ib (400g) orange pastry (above)
  • 1-11/4 lb (400-500g) mincemeat
  • a spot of milk
  • caster or icing sugar for dusting
  1. Put cream cheese & 2oz caster sugar in bowl and beat till smooth
  2. Knead pastry lightly and roll out rather more thickly than usual
  3. Using a 3in (7cm) fluted pastry cutter, cut 24 rounds, re-rolling pastry as necessary and line greased patty tins with rounds
  4. Fill to half their depth with mincemeat. Put a teaspoon of the beaten cream cheese mix on top of the mincemeat and smooth over
  5. Roll out the remaining pastry and with a smaller fluted cutter (21/4 in or 5cm) cut out another 24 rounds.
  6. Moisten the underside of the rounds and place on top of the filled pies.
  7. Press edges lightly together, make a small slit in the top of each pie
  8. Brush with cold milk
  9. Bake in centre of oven Gas 7/425F/220C for 15-20 min until light golden.
  10. Before serving – either warm or cold – sprinkle with caster or icing sugar.


This recipe is adapted from Cooking for Christmas., by Josceline Dimbleby, 1978

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