Orange pastry recipe
I like to add orange zest and juice when making the pastry for mince pies, to make a delicious Orange Pastry, which is a nice deviation from the norm.
Ingredients
- 350 g Plain flour
- 75 g Lard
- 75 g Butter
- 1 Pinch of salt
- 1 Orange - zest and juice
- 12.3 oz Plain flour
- 2.6 oz Lard
- 2.6 oz Butter
- 1 Pinch of salt
- 1 Orange - zest and juice
- 12.3 oz Plain flour
- 2.6 oz Lard
- 2.6 oz Butter
- 1 Pinch of salt
- 1 Orange - zest and juice
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Sift the flour and salt into a mixing bowl and rub the fats into it until you have crumb-like mixture, or for an easy life, put the ingredients into the magi-mix and whiz.
- Add the grated orange zest and whiz again in the magi-mix.
- Add just enough orange juice to turn the mixture into a dough.
- Put the pastry in a plastic food bag in the fridge for 20-30 minutes, then roll half of it out as thin as possible and cut into 24 7.5cm rounds (depending on size of your pie tins), re-rolling the scraps each time. Do the same with the remaining pastry using a 6cm cutter.
- Grease your 6cm pie tins (or whatever size you have) and line with the larger pastry rounds, fill with mincemeat and then using a little water to bind the edges together add the smaller rounds as a lid
- Brush with milk and make a cut in the top. Bake pies at 200 degrees C for 20/25 minutes until golden and delicious.
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