Viennese whirl mince pies

Makes 12

Sweet pastry

125g butter

125g caster sugar

1 medium egg

dash vanilla essence

250g plain flour

Filling

500g mincemeat filling

Viennese whirl topping

250g soft butter

50g icing sugar

225g plain flour

25g cornflour

Dash vanilla essence

Method

Grease and dust a 12 pan cupcake tray, set aside

For the sweet pastry, cream the butter and sugar together until pale in colour.
Add the egg and vanilla, combine.
Finally, add the flour. Do not over mix at this stage.
Turn the mix out onto a floured surface, gently knead to form a ball, wrap in cling and chill for a minimum of 30 minutes.
When rested, return to the floured surface and roll out.

Cut out 12 circles and place one into each cupcake case, press up the sides.

Divide the mincemeat between the 12. (Any excess pastry can be chilled or frozen for again)

For the biscuit topping, in a mixing bowl, cream the butter, vanilla and Icing sugar together until pale and soft.

To this add the sieved flour and cornflour and mix well.

Spoon this batter into a piping bag fitted with a medium star shaped nozzle and pipe on top of the mincemeat¬†filling. This will spread slightly¬†so when piping don’t cover the top completely.

Bake at 170C (150 fan/ 325F/ Gas 3) for 20-25 minutes or until golden brown.

Once baked, allow to cool for ten minutes before removing from the tin.

Best served warm with a spoon of fresh cream!

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