Olive Magazine
Mini Viennese Mince Pies Recipe - served on a wooden board

Mini viennese mince pies

Published: December 6, 2016 at 2:06 pm
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  • Preparation and cooking time
    • Total time
    • plus chilling
  • Easy
  • Makes 24 mini pies

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

Nutrition:
NutrientUnit
kcal213
fat11.3g
saturates6.6g
carbs24.8g
sugars12g
fibre0.9g
protein2.1g
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Try these mini mince pies, then check out our classic mince pies, puff pastry mince pies and vegan mince pies.

Ingredients

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

PASTRY

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

VIENNESE TOPPING

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

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.

Discover more of our impressive Christmas baking recipes

Bourbon meringue mince pies served on a cake stand next to mini white christmas trees
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