These Viennese Whirl Mince Pies are a fun twist on a classic Christmas recipe!
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Rub butter into flour until it resembles fine breadcrumbs.
Add icing sugar and mix in beaten egg, with orange zest if used. Mix to a soft dough, knead a little until smooth.
Roll out, and cut circles of pastry a little larger than the cavities of the tin. Place into tin and prick the pastry with a fork, to prevent it rising.
Spoon in some mincemeat (but do not overfill.)
Cream together the butter and icing sugar until light and fluffy. Add flavouring.
Fold in flour and cornflour. Mix to consistency of a soft dough which can be piped.
Place into piping bag fitted with nozzle and pipe swirls over the mincemeat.
Place in fridge for ½ hour for Viennese topping to firm up, then place into a pre heated oven 200ºC for 20-25 minutes until pastry and topping are golden brown.