Tangy mince pies with a hint of orange in the pastry.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine flour and salt in a large bowl. Add butter and shortening; rub in with cold fingers until mixture resembles fine bread crumbs. Mix in sugar and orange zest thoroughly. Mix in vanilla extract. Stir in enough orange juice to bring dough together.

  • Knead dough briefly to form a smooth ball. Wrap in plastic wrap; refrigerate until firm, at least 1 hour.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Roll dough out on a lightly floured work surface to a thickness of 1/8 inch. Cut out 12 circles using a 2 1/2-inch cutter and 12 circles using a 1-inch cutter.

  • Line 12 mini tart pans or a muffin tin with the 2 1/2-inch dough circles. Cover dough with about 1 tablespoon mincemeat filling. Lay 1-inch circles on top.

  • Bake in the preheated oven until tops are pale golden brown, 17 to 21 minutes. Cool slightly on wire racks, about 10 minutes. Dust with confectioners' sugar before serving.

Cook's Note:

Excellent when fresh, but if kept until the next day in an airtight container, the pastry becomes slightly chewy. I prefer them this way.

Nutrition Facts

276.9 calories; 2.6 g protein; 39.2 g carbohydrates; 20.3 mg cholesterol; 104.1 mg sodium. Full Nutrition

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
The dough was very easy to work with. I was able to use 1 large jar of mincemeat and got 8 regular 'cupcake' size tarts and 24 mini tarts with only a tad of the dough left over. I am not good at handling pie dough made with a higher butter ratio. Just out of personal preference next time I'll just switch the amts. of crisco (used butter flavored) and the butter for a more tender crust. The addition of the orange zest really made this a nice ever-so slightly sweet crust. These are intended as a gift but I did have to sneak one to review. Very very nice recipe. Read More