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

Lancashire Life - - FRONT PAGE -


For the pas­try

200g plain flour

100g un­salted but­ter, cubed 3tbsp ic­ing sugar

1 egg

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.

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