Orange pastry recipe

• 350 g (12.3oz) Plain flour
• 75 g (2.6oz) Lard
• 75 g (2.6oz) Butter
• 1 Pinch of salt
• 1 Orange - zest and juice

1. Sift the flour and salt into a mixing bowl and rub the fats into it until you have crumb-like mixture, or for an easy life, put the ingredients into the magi-mix and whiz.
2. Add the grated orange zest and whiz again in the magi-mix.
3. Add just enough orange juice to turn the mixture into a dough.
4. Put the pastry in a plastic food bag in the fridge for 20-30 minutes, then roll half of it out as thin as possible and cut into 24 7.5cm rounds (depending on size of your pie tins), re-rolling the scraps each time.
5. Do the same with the remaining pastry using a 6cm cutter.
6. Grease your 6cm pie tins (or whatever size you have) and line with the larger pastry rounds, fill with mincemeat and then using a little water to bind the edges together add the smaller rounds as a lid
7. Brush with milk and make a cut in the top.
8. Bake pies at 200 degrees C for 20/25 minutes until golden and delicious.

flour, lard, butter, salt, orange zest

Taken from www.lovefood.com/guide/recipes/10773/orange-pastry (may not work)