Reviewed: Jan. 12, 2012

These went down a treat at Christmas! The pastry with the orange zest is outstanding & buttery! Will make again next year.

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2 users found this review helpful

Reviewer:

NolaC

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Reviewed: Jun. 14, 2011

I really liked these. Yummy! In fact, I couldn't stop eating them! I used fluted rings to cut the dough and I didn't really seal them, I just let the tops sit like little hats. Great recipe!

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5 users found this review helpful

Reviewer:

MaryEliz

Cooking Level: Expert

Living In: Steubenville, Ohio, USA

Reviewed: Jan. 13, 2011

I made these for my husbands family who love mince meat. They all loved them. My husband wants me to make him more for his birthday. This really was a wonderful recipe. Thank you!

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9 users found this review helpful

Reviewer:

Mama

Reviewed: May 6, 2009

Great recipe...I also used orange juice in place of water in the pastry. Thanks for sharing the recipe.

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12 users found this review helpful

Reviewer:

lori91761

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ontario, California, USA

Reviewed: Jan. 6, 2009

These were fantastic! Great flavour with the pastry. I also topped some with a streusel topping (one I use for blueberry muffins on this site) and that was good too as it complimented the cinnamon in the pastry. All eaten very quickly!

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13 users found this review helpful

Reviewer:

sue

Cooking Level: Expert

Reviewed: Dec. 23, 2008

These were so easy to make and had a lovely flavour to them. The only thing I did differently was use chilled pure orange juice instead of water for the pastry. Two trays of these were gone in three hours at my work, so they were definately a bit hit!

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30 users found this review helpful

Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Mar. 23, 2008

These were really lovely as is. I was generous with my orange zest and cinnamon. The next time I make these I want to try using ice cold orange juice instead of water, for extra flavour in the crust. I made them as a tart, with a heart-shaped crust top.

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22 users found this review helpful

Reviewer:

mighty moose

Cooking Level: Expert

Home Town: Whitehorse, Yukon, Canada

Reviewed: Dec. 21, 2007

WOW! These are the best!!! The orange and cinnamon just add that special tasty something. Even the neighbours were impressed! I will definately be making these again and again. Thank you so much for sharing this recipe :D

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24 users found this review helpful