Viennese Whirl Mince Pies Recipe

Viennese Whirl Mince Pies Recipe


For The Pastry

·                    125g unsalted butter, chilled and cubed

·                    50g icing sugar

·                    250g plain flour, plus extra for dusting

·                    1 egg

·                    1 orange, zested

For The Filling

·                    275g Tesco Finest mincemeat

·                    2 tbsp brandy (optional)

·                    25g toasted flaked almonds, roughly chopped

For The Viennese Whirl Topping

·                    150g unsalted butter, softened

·                    150g plain flour

·                    2 tbsp cornflour

·                    30g icing sugar, plus extra for dusting

·                    1 tsp almond extract

Each Serving Contains

                   Energy 1355kj 353kcal18%

                   Fat 17g24%

                   Saturates 9g47%

                   Sugars 19g21%

                   Salt 0g1% of the reference intake

                   Carbohydrate 40.5g Protein 3.3g Fibre 1.6g


1.              To make the pastry, put the butter, icing sugar and flour into a food processor and pulse until it resembles breadcrumbs. Add the egg and half the orange zest and pulse until the pastry just comes together into a ball. Tip onto a lightly floured surface and shape into a flat circle. Wrap tightly in clingfilm and chill for 30 mins.

2.          Halve the dough and save one half for another time (see tip below). Roll out the remaining half of pastry on a lightly floured surface to the thickness of a pound coin. Cut out 12 circles with an 8cm fluted cutter and lightly press into a muffin tin. Prick the base of the pastry with a fork.

Full Recipe:Click Here


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