Orange Pastry for Mince Pies

This light, crumbly, rich pastry really compliments home-made mincemeat. To try and alleviate any last-minute panic, I always make a large batch of mince pies beforehand and put them in the freezer. I take them out and heat them up as I need them and they taste perfect.


  • 1 lb (400 g) plain flour
  • 8 oz (200 g) butter
  • 4 oz (100 g) lard
  • grated rind of 1 large orange
  • orange juice


Cut the fat into the flour and rub with your fingertips until it resembles breadcrumbs. Stir in the grated rind.

With a knife, stir the orange juice into the pastry until it just begins to stick together (if there isn’t enough juice add a spot of cold water). Gather into a ball, wrap in foil or plastic and put into the fridge for half an hour or more before using.