Mince Pies are a traditional favourite for Christmas in the UK. I have a few different versions on my blog. This Viennese Whirl version is a great variation with a biscuit base that makes a sweet and tender top.
The pies have a light and tender shortcrust base. That base is then filled with the rich fruity mincemeat, which can be homemade or shop bought. Usually the same pastry is used for the top of the pies, but for this version a melt in the mouth biscuit batter is used.
The recipe is quick to make and not too complicated. The mince pies are wonderfully tender and are perfect eaten as a snack. Mince pies served warm, maybe with some whipped cream, are very good indeed.
The recipe actually makes more Viennese Whiirls dough paste than you need for 12 pies. You can use the extra paste for biscuits.
My pies turned out very well indeed. I loved the texture and the taste. These mince pies are perfect for serving at Christmas.
I have more recipes for mince pies on the blog, such as Deep Filled Mince Pies.
Viennese Whirl Mince PiesCourse: Christmas, Pies & Tarts
- Pastry case
150g(10 tbsp+2 tbsp) softened unsalted butter
50g(1/4 cup) caster sugar
2 medium egg yolks(large in USA)
260g(1 2/3 cups + 2 tsp, based on scooping packed flour into a 250ml cup) plain flour
2 1/2ml(1/2 tsp) vanilla extract
pinch of salt.
454g(1 lb) mincemeat
- Viennese Whirl batter
250g(1 2/3 cups, based on scooping packed flour into a 250ml cup)plain flour
60g(1/2 cup) cornflour
50g(6 tbsp) icing sugar
250g(2 sticks + 1 1/2 tbsp) softened unsalted butter
2 1/2 ml(1/2 tsp) vanilla extract
- First make the pastry base by placing the butter, sugar and salt into a large bowl and creaming it together(I used a hand mixer).
- Add the egg yolks, one at a time, and the vanilla extract and whisk until combined.
- Pour in the flour and mix until everything is combined and clumps together.
- Use your hands to squeeze the mixture into a dough.
- Form the dough into a disc and wrap in plastic wrap and chill in the fridge for 30 minutes.
- To make the viennese whirls mixture whisk the butter in a large bowl, with the vanilla extract.
- Mix the flour, cornflour and sugar together and then sift it over the butter.
- Mix together until the mixture forms a soft, smooth paste.
- Put the paste into a piping bag which has been fitted with a star nozzle.
- Take the pastry dough and divide into 12 equal pieces.
- Press each piece into a muffin tin, or an aluminium tart case, or even into a bun tin, lining the base and the sides.
- Spoon a good dessert spoonful of mincemeat into the cases.
- Pipe the viennese whirls paste over the top of each one.
- Chill the pies in the fridge while the oven is preheated to 190C/170C Fan/375F.
- Place the pies into the oven(on a baking tray if using aluminium cases) and bake for 25 minutes. If the tops seem to be browning too quickly cover with some foil part way through.
- Remove the pies from the oven and allow to cool before serving(they can be served warm too).