Viennese whirl mince pies

It wouldn’t be Christmas without mince pies, so this year why not try giving a classic mince pie recipe a fresh spin with a crumbly, buttery Viennese whirl topping. It’s easier to make pastry in large batches so this recipe makes a double amount – chill or freeze the rest for another time (see tip below).

Preparation

1. To make the pastry, put the butter, icing sugar and flour into a food processor and pulse until it resembles breadcrumbs. Add the egg and half the orange zest and pulse until the pastry just comes together into a ball. Tip onto a lightly floured surface and shape into a flat circle. Wrap tightly in clingfilm and chill for 30 mins.

2. Halve the dough and save one half for another time (see tip below). Roll out the remaining half of pastry on a lightly floured surface to the thickness of a pound coin. Cut out 12 circles with an 8cm fluted cutter and lightly press into a muffin tin. Prick the base of the pastry with a fork.

3. In a bowl, mix the mincemeat with the rest of the orange zest, brandy (if using) and chopped almonds. Fill each pastry case with a tablespoon of mincemeat.

4. For the Viennese whirl topping, place the softened butter in a large bowl and beat until soft. Sift over the flour, cornflour and icing sugar and beat for 5 mins or until the mixture is light and fluffy. Add the almond extract and beat to combine.

5. Spoon the mixture into a piping bag fitted with a star nozzle. Pipe a swirl of the topping on top of each mince pie to cover each one. Place in the fridge and chill for 30 mins or until firm to the touch. This will help the whirl keep its shape when baked.

6. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.

7. Bake for 15 mins or until the topping is golden and just crisp. Allow to cool slightly in the tin, then carefully loosen with a knife and transfer to a wire rack. Dust with icing sugar and serve warm, with brandy butter or whipped cream if you like. 

Tips: This recipe makes enough pastry to make 24 mince pies so there is enough for a second batch. Wrap half the pastry in clingfilm and keep in the fridge for up to a week or freezer for up to 3 months. Defrost fully before using.

Try experimenting with your mincemeat filling – you could add small cubes of marzipan, dried cherries or cranberries.

If you want to make these nut-free, omit the flaked almonds in the mincemeat and replace the almond extract with vanilla extract in the Viennese topping.

Ingredients

For the pastry

  • 125g unsalted butter, chilled and cubed
  • 50g icing sugar
  • 250g plain flour, plus extra for dusting
  • 1 egg
  • 1 orange, zested

For the filling

  • 275g Tesco Finest mincemeat

  • 2 tbsp brandy (optional)
  • 25g toasted flaked almonds, roughly chopped
  • For the Viennese whirl topping
  • 150g unsalted butter, softened
  • 150g plain flour
  • 2 tbsp cornflour
  • 30g icing sugar, plus extra for dusting
  • 1 tsp almond extract

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Ingredients

For the pastry

  • 125g unsalted butter, chilled and cubed
  • 50g icing sugar
  • 250g plain flour, plus extra for dusting
  • 1 egg
  • 1 orange, zested

For the filling

  • 275g Tesco Finest mincemeat

  • 2 tbsp brandy (optional)
  • 25g toasted flaked almonds, roughly chopped
  • For the Viennese whirl topping
  • 150g unsalted butter, softened
  • 150g plain flour
  • 2 tbsp cornflour
  • 30g icing sugar, plus extra for dusting
  • 1 tsp almond extract

Shop ingredients Shop ingredients

Preparation

1. To make the pastry, put the butter, icing sugar and flour into a food processor and pulse until it resembles breadcrumbs. Add the egg and half the orange zest and pulse until the pastry just comes together into a ball. Tip onto a lightly floured surface and shape into a flat circle. Wrap tightly in clingfilm and chill for 30 mins.

2. Halve the dough and save one half for another time (see tip below). Roll out the remaining half of pastry on a lightly floured surface to the thickness of a pound coin. Cut out 12 circles with an 8cm fluted cutter and lightly press into a muffin tin. Prick the base of the pastry with a fork.

3. In a bowl, mix the mincemeat with the rest of the orange zest, brandy (if using) and chopped almonds. Fill each pastry case with a tablespoon of mincemeat.

4. For the Viennese whirl topping, place the softened butter in a large bowl and beat until soft. Sift over the flour, cornflour and icing sugar and beat for 5 mins or until the mixture is light and fluffy. Add the almond extract and beat to combine.

5. Spoon the mixture into a piping bag fitted with a star nozzle. Pipe a swirl of the topping on top of each mince pie to cover each one. Place in the fridge and chill for 30 mins or until firm to the touch. This will help the whirl keep its shape when baked.

6. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.

7. Bake for 15 mins or until the topping is golden and just crisp. Allow to cool slightly in the tin, then carefully loosen with a knife and transfer to a wire rack. Dust with icing sugar and serve warm, with brandy butter or whipped cream if you like. 

Tips: This recipe makes enough pastry to make 24 mince pies so there is enough for a second batch. Wrap half the pastry in clingfilm and keep in the fridge for up to a week or freezer for up to 3 months. Defrost fully before using.

Try experimenting with your mincemeat filling – you could add small cubes of marzipan, dried cherries or cranberries.

If you want to make these nut-free, omit the flaked almonds in the mincemeat and replace the almond extract with vanilla extract in the Viennese topping.