Orange pastry recipe

1. 1

   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.

2. 2

   Add the grated orange zest and whiz again in the magi-mix.

3. 3

   Add just enough orange juice to turn the mixture into a dough.

4. 4

   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.

5. 5

   Do the same with the remaining pastry using a 6cm cutter.

6. 6

   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

7. 7

   Brush with milk and make a cut in the top.

8. 8

   Bake pies at 200 degrees C for 20/25 minutes until golden and delicious.

* Per serving · 4 servings · Values may vary.