Mini Viennese Mince Pies Recipe - served on a wooden board

Mini viennese mince pies

  • 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!

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Try these mini viennese mince pies, then check out our classic mince pies, Christmas cake, Christmas pudding and more Christmas baking recipes.

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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
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