Baking Christmas

Orange & Cinnamon Crust Mince Pies Recipe

When we think of Christmas we think of food. Lots of it. During the build up to Christmas you’ll see shop shelves stacked with festive food. And there’s nothing quite like a mince pie oozing with rich, fragrant juices and fruits encased in a buttery crust.

The average Brit takes down 27 mince pies over the festive period. These small mince pies hold the very essence of Christmas in its crust. So there’s no denying they’re a popular treat to have in arm's reach. We’ve revised this classic with more flavours, scents and spices to really get you and your family into the Christmas spirit.

For the Pastry
Makes 16 Mince Pies
375g Short-Crust Pastry Zest of 1 Large Orange
1 Teaspoon Ground Cinnamon Milk to Brush Pastry
For the Filling
1 Teaspoon Vanilla Essence 125g Cream Cheese
250g Mincemeat 25g Icing Sugar
4 Tablespoons Demerara Sugar
Equipment from
Large Mixing Bowl Muffin Tray
Wooden Spoon Cooling Tray
Rolling Pin Pastry Brush
Pastry Cutters


  1. Pre-heat the oven to 200°C/fan 180°C.
  2. Grab a large mixing bowl and mix together the cream cheese, icing sugar and vanilla essence until all the flavours have combined. 
  3. Roll out the pastry and evenly sprinkle it with the orange zest and cinnamon. Gently knead the pastry until the fruit and spice has become part of the dough.
  4. Divide the pastry into two halves with one half slightly larger than the other. You’ll use the larger half for the mince pie cases and the smaller half for the lids. 
  5. Roll out the larger half until it’s very thin. Use a cutter slightly larger than the muffin tray and cut out as many pastry discs as you need. 
  6. Brush the muffin tray cups with a light coating of butter to stop the mince pie cases sticking to the tray and line with the pastry discs. 
  7. Add half a teaspoon of mincemeat followed by half a teaspoon of the cream cheese mixture into each pastry case. Brush the edges of the pastry with milk so the lids stick and hold.
  8. Roll out the remaining half of pastry to the same thickness as the other but use a slightly smaller cutter to make the lids. 
  9. Press the lids firmly onto the cases and use a fork to pierce the tops. You want the steam to escape so you don't get mince pies with lumps and bumps. 
  10. Brush the tops with a little milk and sprinkle with a pinch of Demerara sugar for a crisp and sweet crust. 
  11. Bake for around 20 minutes. Once they're done let the mince pies cool in the muffin tray before moving them to the cooling tray. 
  12. Best served warm and a generous dollop of clotted cream.
Have you seen our Classic Mulled Wine Recipe? We think these mince pies should be washed down with big glass of warm and spicy mulled wine.

Of if you want to share them around, why not add them to your Homemade Christmas Hamper?

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