VIENNESE WHIRL MINCE PIES
Be it pastry or a slathering of fondant icing, everyone has a favourite topping when it comes to the humble mince pie. These Viennese offerings have a buttery, vanilla laced swirl on top, resulting in a slightly lighter texture which means you’re going to
For the pastry
200g plain flour
100g unsalted butter, cubed 3tbsp icing sugar
Juice of one orange
For the filling:
1 jar good quality mincemeat 25ml amaretto
Zest of one orange
Zest of one lemon
For the topping:
200g unsalted butter, cubed 200g plain flour
50g icing sugar
½ tsp vanilla extract
1: The night before you’re making your pies, pop the mincemeat in a bowl with the amaretto and fruit zests. Cover with clingfilm and leave overnight. Juice the orange and leave in the refrigerator.
2: When you are ready to make your pies, preheat your oven to 200C/180c(fan)/gas mark 6. Lightly grease a pie tray with a little butter.
3: To make the pastry, pop the flour, butter, icing sugar and egg into a food processor. Add a splash of the chilled orange juice and pulse until the dough starts to come together. If it seems a little dry, add more juice a spoonful at a time. Wrap the dough in clingfilm and refrigerate for 20 minutes. 4: Roll the pastry out onto a lightly floured surface, being careful not to overhandle the dough. Cut out 24 pastry discs and use them to line the pie tray. Fill each pie with a large dollop of the mincemeat mixture.
5: To make the topping, cream together the butter, icing sugar, and vanilla. Sift in the plain flour and stir until well combined. Scoop the Viennese mixture into a piping bag fitted with a star nozzle and pipe into swirls on top of each pie.
6: Bake the pies in the oven for 20 minutes, or until the tops are lightly golden. Leave to cool in the baking tin before gobbling up with lashings of brandy butter.