Viennese whirl mince pies

Serves: 12


Shortcrust Pastry
  • 250g plain flour
  • 2 tbsp icing sugar
  • 50g butter
  • 50g margarine
  • 25g lard/white fat
  • 2 egg yolks

(Or use 300g shop-bought shortcrust)

  • 1 jar mincemeat
For the topping
  • 100g butter
  • 25g icing sugar
  • 100g plain flour


  1. To make the shortcrust pastry place the flour and fats in a bowl and rub in with your fingertips or an electric mixer until it resembles fine crumbs.
  2. Stir in the sugar.
  3. Add the egg yolks and mix with a knife and then your hands to make a smooth dough.
  4. Chill for 15 mins.
  5. Lightly grease a 12-hole bun tray.
  6. Roll out the pastry and cut rounds to fit the bun tin. Fill each case with 1 tsp mincemeat.
  7. Make the topping by creaming butter and sugar and gradually beating in flour.
  8. Spoon into a piping bag and use a large star nozzle to pipe a swirl on top of each pie.
  9. Place in the fridge for 30 mins to firm up.
  10. Bake for 15-20 mins at 200 C / 180 fan/gas 6 until the biscuit tops are just turning golden.
  11. Serve warm dusted with icing sugar.

Will freeze well uncooked. When required, cook from frozen and allow 20-25 mins.

Adaptation of a recipe by Heather Williams, Norden WI, Lancashire Federation.