Viennese Mince Pies
Classic festive mince pies, with a viennese whirl topping.
PRINT RECIPE
Servings: 12 pies
INGREDIENTS
For the Pastry
- 65g Caster Sugar
- 175g Block Margarine or Butter (at room temperature; plus extra for greasing)
- 250g Plain Flour (plus extra for dusting)
For the Viennese Paste
- 150g Soft Margarine (or Butter) (softened - very soft)
- 50g Icing Sugar (plus extra for dusting)
- 150g Self-raising Flour (see Self-raising Flour note below)
- 1 tbsp Cornflour
For the Filling
- 400g Mincemeat (homemade or shop-bought)
EQUIPMENT
- Large Star Piping Nozzle
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F). Grease a 12-hole bun tray with a little extra butter/margarine and lightly dust with a little extra flour. Set aside.
- In a large bowl, cream together the butter/margarine and sugar (for the pastry) until light and fluffy in both colour and texture.
- Add the
plain flour and mix to form a dough - you may need to use your hands to bring it together. Wrap the dough incling film and place it in the fridge to chill for about 30 minutes. - On a lightly floured work surface, roll the chilled dough to around 5mm (¼ inch) thick, then cut circles large enough to line each hole in your tray. Gently place each circle into your prepared tray, pressing the pastry into place.
- Fill each pastry casing with mincemeat - enough to fill generously but not come over the top edge of your pastry casing.
- In a medium bowl, cream the butter/margarine and
icing sugar (for the Viennese paste), then add theself-raising flour andcornflour , mixing to create a soft paste. Transfer the paste to a piping bag fitted with a large star nozzle. - Pipe the Viennese paste from the edge to the centre of your filled mince pies, making a swirl on top. Try to avoid any gaps and aim for full coverage over the top of your pies.
- Bake in your preheated oven for 20-30 minutes, until they are a light golden colour on top. Allow to cool in the tray for around 15 minutes before transferring to a wire cooling rack to cool completely.
- Once completely cool, dust with a little extra
icing sugar before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 150g (1¼ cups) plain flour and 2 teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
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