Clementine Pastry Mince Pies


Mince pies on a cake stand

Thank goodness it is December and finally acceptable to eat Mince Pies for breakfast!! I love most mince pies but I do prefer the tops how I do them in this recipe. I like pastry, but I prefer the filling. So to have a star on top rather than a lid of pastry is better for me. However if you like a lid then there should be enough pastry to do this, as long as the pastry is rolled to the right thickness.

This pastry recipe is one of Paul Hollywood’s, but I have adjusted it slightly to add the orange flavour, and I have adjusted the baking time also. I have called these Clemetine flavoured as I think they add even better flavouring, but you can use large oranges also. I hope you like this recipe!



  • 375g Plain Flour
  • 260g Unsalted Butter, room temperature
  • 125g Caster Sugar
  • 1 Large Egg, plus 1 beaten egg for brushing the pastry before baking
  • 2 Large Oranges, or 4/5 clementines
  • Large jar of Mincemeat



  • Place the flour and the butter in a large mixing bowl and rub together until a breadcrumb consistency is formed. This does take a little while, so have patience. I have tried to cheat with a mixer… it failed miserably ! So learn from my mistakes. Stick with the technique of rubbing the flour and butter between your fingers to make the breadcrumb effect.
  • Mix in the sugar, 1 large beaten egg and orange zest.
  • Tip out onto a lightly floured surface and gently knead until the pastry just comes together and holds well. You do not want to overmix your pastry here, so just until it is holding together well.
  • Place the pastry back into the bowl and cover with clingfilm.
  • Chill in the fridge for at least 10 minutes.
  • Preheat the oven to 220C/200C Fan.
  • Grease the baking trays with butter just lightly, like this…

Greased baking tins

  • Once the pastry is cooled, roll it out onto a lightly floured surface. Until the pastry is approx 3-5mm thick. This depends on how thick you like your pastry.
  • Using a round cutter, or if you don’t own one of these (like me), use a round glass. A thin glass is ideal as it will cut into the pastry will. A thicker rim makes a less tidy edge. These form the base of your mince pie.
  • Place the bases into the cupcake tray holes and gently press into the hole to form the shape. Like this… (as you can see they don’t need to be perfect)!!

Pastry lined baking tin

  • Fill with mincemeat. Be careful not to overfill otherwise this will only spill out during baking.
  • Now brush the edges with beaten egg.
  • Re-roll the pastry and cut out the stars to make the lids, or if you would like to make a lid then you will just need to cut out slightly smaller rounds.
  • Now place the stars (or lids) on top and gently press to seal the edges.

Mince pies ready to go in the oven

  • Brush lightly with the beaten egg.
  • Bake the mince pies for 12-15minutes, until they are golden brown. Check from 12 minutes. I have found if baking with stars on the top then 15 minutes is slightly too long and can start to burn the pastry, especially if it is thinner pastry.
  • Leave to cool in the tins.
  • Now remove from the trays, and place them onto a cooling rack or a serving plate. Wherever they will be. Dust with icing sugar, and enjoy!

I hope you’ve enjoyed this recipe and I would love to see your bakes so don’t forget to mention me on Instagram and tag me, so that I can see. Happy Mince Pie baking (and eating).




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