These Viennese Whirl Mince Pies are a fun twist on a classic Christmas recipe!

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You Will Need
Shallow Mince Pie/Tart Tin (80218502)
Round cutters-Set of 12 (9784)
Cake Star Disposable Piping Bag-Pack of 12 (84798)
JEM Open Star Piping Nozzle-1M (84964)
For the Sweet Pastry
175g Plain Flour
75g Butter
25g Icing Sugar
1 Egg
Grated Zest of 1 Orange (Optional)

 

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.)

For the Viennese topping
100g Softened Butter
25g Icing Sugar
1 tsp vanilla essence (or orange zest/essence for orange flavoured)
100g Plain Flour
1 tsp corn flour

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.

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