Googie’s Kitchen presents Homemade Mince Pies with a Zesty Orange Spelt Flour Pastry

Homemade Mince Pies with a Zesty Orange Spelt Flour Pastry

My husband Howard and son Ted are huge fans of mince pies. Howard would eat these all year round. Yes he mentioned, while eating a homemade mince pie, that I could make mince pies all year round. That’s if I wanted to. My simple answer to Howard’s question is erm, no, sorry Hozza!

The reason I like making mince pies at this time of year is that my Dad would always make homemade mince pies. When I cook the pies in the oven the smell always reminds me of Christmas Eve. As a child I loved Christmas Eve and I have fond memories of my Dad cooking in the kitchen at this time of year.

My Dad loved Christmas, I think mainly for the food he could cook and eat. I’m pleased to let you know that I too love this time of year. My love of the festive season is also to do with the food. If I made mince pies all year round I don’t think Christmas time would be as special to me. These mince pies aren’t exactly the way my Dad would have made them but they still taste just as delicious. Below is a video and recipe for you.

Homemade Mince Pies

Do you celebrate Christmas and if so, what are you favourite foodie traditions. Let me know in the comments below and please don’t forget to like and follow me.

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Makes 10 – 12

Makes 12

Equipment needed

  • Mixing bowl
  • Stirring Spoon
  • Zester
  • Juicer/Fork
  • Tablespoon
  • Teaspoon
  • Large mixing bowl
  • Scales
  • Rolling pin
  • Board
  • Clingfilm
  • Cutter x 2 (one should be slightly smaller than the other)
  • Muffin tin x 1
  • Measuring jug
  • Pastry brush

Ingredients for the filling

  • Dried fruit x 300g
  • Orange x 1 juice and zest
  • Brandy x 2 – 4 tbsp
  • Ground ginger x 1 tsp
  • Ground nutmeg x 1/4 tsp
  • Ground cloves x 1/4 tsp
  • Apple Puree x 6 tbsp (please see below)

Method for filling

  • Put the dried fruit into the mixing bowl along with the spices, orange, juice and zest and the brandy (optional).
  • Mix together with the spoon and leave for 4 up to 24 hours.

Ingredients for the Apple Puree

  • Eating apples x 4
  • Pears x 4
  • Lemon x 1 juice and zest
  • Water x 50mls
  • Cinnamon x 1 tbsp

Method for the Apple Sauce

  • Peel, chop and core the apples and pears.
  • Put into the large saucepan and add the lemon juice and zest and the water.
  • Place on a medium to high heat, bring to the boil and then turn the heat down and leave to simmer.
  • Cook for about 10 minutes or until the apples are soft.
  • Remove from the heat and leave to cool.
  • Once cooled put into the food processor and blend until smooth.

Ingredients for the pastry

  • Wholemeal spelt flour or plain flour x 150g
  • Unsalted butter x 150g
  • Orange x juice and zest 1 – 2

Method for the pastry

  • Preheat the oven to 180°C.
  • In the large mixing bowl add the
  • Cut the butter into cubes and add half of it to the flour.
  • Rub the butter into the flour until it resembles coarse breadcrumbs.
  • Add the rest of the butter and mix until it’s the size of small peas.
  • Now make a well in the centre of the bowl.
  • Next add the lemon juice.
  • Beat the egg.
  • Pour the egg into the well a little at a time, using a knife as you go. If the mixture looks like it has enough liquid to form a ball, don’t add the milk.
  • If it doesn’t then add the milk a little at a time until it forms a dough ball.
  • Put the dough onto a floured board.
  • Knead it until it is smooth.
  • Shape into a ball, wrap in clingfilm and refrigerate for 30 minutes before using.
  • Remove the pastry from the fridge and leave in a warm room for half an hour.
  • Meanwhile mix the dried fruit filling with 4 – 6 tbsp of apple puree and set aside.
  • Roll out the pastry to about a 1/4 cm thick.
  • You can cut it and do it in sections.
  • Plus this pastry is like playdough so very easy to mould together.
  • Then using the cutter cut 1 large round and 1 small round.
  • Continue doing this until all the pastry has been used up.
  • Place the larger rounds in the base of the muffin tray.
  • Once the 12 holes have been filled with the pastry add the filling in.
  • 300g of dried fruit should fill 12 mince pies but you may need to push the filling in a bit.
  • Brush the oat milk around the outside edges of the pie and place the smaller round on top.
  • Brush more oat milk on the tops and place in the oven for about 8 – 10 minutes.
  • Leave to cool completely and then transfer to a cooling rack until they are cold.Serve with coconut cream and maple syrup, then enjoy.
Homemade Mince Pies with a Zesty Orange Spelt Flour Pastry

Homemade Mince Pies with a Zesty Orange Spelt Flour Pastry, as I mentioned earlier, were a massive hit with Howard. Ted was not a fan but he didn’t even try them. So I’m not counting him in this equation. Howard and my mum were very impressed. Plus Howard loved the orange juice and zest in the pastry too. You can make the pastry in advance of the meal and it’s ok to freeze too. The mince meat could be made in advance as well. On the day you want to eat them all you have to do is roll out the pastry and add the mince meat. It’s that simple. However you decide to enjoy this yummy Christmas treat, as always, please enjoy. Thank you xxx