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.
Nutritional Information
- Kcals 213
- Fat 11.3g
- Saturates 6.6g
- Carbs 24.8g
- Sugars 12g
- Fibre 0.9g
- Protein 2.1g
