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Mini viennese mince pies

Name: Mini viennese mince pies
Total time: 1 h
Ingredients: luxury mincemeat 320g jar; oranges 2 large, zested; amaretto 25ml; plain flour 200g; unsalted butter 100g, cold and cubed; icing sugar 3 tbsp; egg 1 medium; unsalted butter 200g, softened; vanilla extract 1/4 tsp; icing sugar 50g; plain flour 200g

1 hour plus chilling
makes 24 mini pies
Easy

How do you make mini mince pies taste even better? Add even more buttery goodness with a viennese swirl biscuit topping, of course!

By Janine Ratcliffe

Published: December 6, 2016 at 2:06 pm

Try these mini mince pies, then check out our classic mince pies, puff pastry mince pies and vegan mince pies.

Ingredients

luxury mincemeat 320g jar
oranges 2 large, zested
amaretto 25ml

PASTRY

plain flour 200g
unsalted butter 100g, cold and cubed
icing sugar 3 tbsp
egg 1 medium

VIENNESE TOPPING

unsalted butter 200g, softened
vanilla extract 1/4 tsp
icing sugar 50g
 plain flour 200g

Method

Step 1

Tip the mincemeat into a bowl, and add the zest of 1 of the oranges and the amaretto. Stir and leave to macerate at room temperature.
Step 2

To make the pastry, put the flour, butter, icing sugar and egg into a food processor, along with the remaining orange zest and a pinch of fine salt, and pulse until the mix comes together in a clump – you may need to add more liquid (milk or water is fine) if the dough is too dry. Don’t over-pulse the dough or it’ll be tough.
Step 3

Wrap the dough ball in clingfilm or a plastic sandwich bag, gently flatten it and chill for at least 30 minutes. Heat the oven to 200C/fan 180C/gas 6.
Step 4

For the topping, beat the butter, vanilla and icing sugar together until pale and fluffy. Sieve in the flour and beat again until smooth. Spoon the mixture into a piping bag fitted with a medium star nozzle.
Step 5

Roll out the pastry between two sheets of baking paper to the thickness of a 50p coin. Using a small cutter, cut out 24 rounds and press each into the holes of 2 x 12-hole mini fairy cake/mini muffin tins.
Step 6

Add a tsp of the mincemeat on top of each. Pipe the viennese mix on top of each to cover the mincemeat, and bake for 20 minutes or until the tops are a pale golden colour. Leave to cool in the tin for 15 minutes before carefully lifting them out.