Orange shortcrust pastry
recipe
Orange shortcrust pastry
No commentsIngredients
- 200g plain flour
- pinch of salt
- 85g butter, cut into cubes
Directions
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Place the flour, salt, butter and orange zest in the bowl of a food
- processor and pulse until the mixture resembles breadcrumbs - you can also do
- this by hand by rubbing in the butter and mixing in the zest.
Blend the orange juice and egg yolk with a fork and add most of it to the
- flour mixture. Pulse until the pastry just comes together, adding the rest of
- the liquid if necessary.
Turn out onto a surface and bring together in a ball, then flatten it
- slightly to a thick disc. Cover with cling film and rest in the fridge for at
- least minutes, preferably longer.
Take half of the pastry, roll it out and cut out circles with a pastry
- cutter - make sure they fit the pie tins you have. (The really small ones
- make wonderful, bite-size canape pies.)
Lay the pastry circles into the pie tin then spoon in the mincemeat. Roll
- out the rest of the pastry and cut out more circles or other shapes (stars
- are nice) to fit the tops of the pies.
Brush the tops with the beaten egg and bake at //gas mark for
- - minutes or until the pastry is golden and the mincemeat heated through.
Source: Terry Farris
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