Viennese whirl mince pies

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.

Tip

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