Mini Orange Mince Pies

Mini Orange Mince Pies

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"My brother taught me this recipe, and I love it so I decided to share this wonderful recipe with you."
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40 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. Use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. Stir in the orange zest. Sprinkle with ice water, and gather dough into a ball. Roll out on a lightly floured surface to 1/4 inch thick. Cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
  3. Line muffin cups or tart tins using the 3 inch pastry circles. Fill each pastry cup with about 1 tablespoon of mincemeat filling. Top with 2 inch pastry circles, pinching circles together to seal the edges. Brush the top of each pie with egg.
  4. Bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. Cool slightly on wire racks. Dust with 1/4 cup confectioners' sugar just before serving.



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 t...

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...

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 c...

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

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 cinnam...

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!

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!

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

Super easy, delicious and really tasty. It was a lovely surprise, I did not expect this recipe to work for me that much. The orange zest is a must. Enjoy!

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