As if my last post wasn’t evidence enough, I decided to go for two-in-a-row with another mince pie recipe! And what a recipe it is: my Viennese Whirl Mince Pies are a bit of a favourite amongst friends and family alike.
I really think the crumbly, buttery texture of the Viennese whirls atop these festive favourites sets them head and shoulders above other mince pies. Go ahead, call me a mince pie elitist but there is just something so satisfying about the short texture of a Viennese whirl on top of a mince pie. Who cares if they’re a bit more indulgent: that’s what this season is all about!
Whilst we’re talking about crumbly, ‘short’ textures, you may be wondering why there’s cornflour in my Viennese whirl pastry recipe. Well, I don’t put it in all of my pastry but there is just something about cornflour that really makes these mince pies melt in the mouth. It’s down to the finest of the raw ingredient. Fine cornflour means a shorter texture and extra crumble (and who doesn’t love more crumble?!)
Someone asked me, after my last post, if I really ever do have leftover mince pies to make my No-Churn Mince Pie Ice Cream and I replied, “Well, occasionally but, if not, it’s a good excuse to bake more, isn’t it?!” So give these tasty treas a try and, if you make too many… Turn them into ice cream!
Viennese Whirl Mince Pies
For the Viennese Whirl topping:
- 250 g butter softened
- 50 g icing sugar
- 250 g plain flour
- 50 g cornflour
- 1/2 tsp pure vanilla extract
- 2 tbsp milk
- 400 g mincemeat
For the pie crust and filling:
- 125 g unsalted butter chilled
- 250 g plain flour
- 50 g icing sugar
- 1 egg
- Start by making your sweetcrust pastry (or pâté sucrée, if you’re posh). In a clean mixing bowl, break your chilled butter into small pieces (about the size of your thumb) and rub together with the flour and icing sugar until you have a fine breadcrumb texture.
- Add the beaten egg and gently mix the pastry until a ball starts to form. (You can do this in a food processor using the pulse setting, if you prefer.)
- Knead the dough once or twice to bring it together fully then wrap in cling film and place your pastry in the fridge to chill.
Time for the topping…
- Next we’ll make the Viennese whirl dough but, before that, it’s time to preheat the oven to 190°C.
- Place all of the ingredients (except for the milk) in a food processor and pulse until a smooth dough is just forming.
- If the mixture is too stiff, add a tablespoon of milk and give the mixture another 2-3 pulses.
- If it’s still a bit stiff, add the second tablespoon of milk and pulse again. (You want the pastry to be soft enough to pipe but not so soft that it won’t hold its shape when piped.)
- Next, fit a piping bag with a star tip/nozzle and spoon your Viennese whirl mix into it. You can leave the filled bag on the kitchen side whilst you make your pastry cases now; the pastry won’t firm up too much this way and it shouldn’t run (your mix is too wet if it does!)
Let’s get filling!
- Roll out your chilled sweetcrust pastry on a floured surface to a 4-5mm thickness.
- Next, cut out pastry discs using an 8mm round cutter.
- Grease a 12-hole cupcake/muffin tin with butter (or FryLight!), and place a pastry disc in each hole. Be sure to push out any air that gets trapped under the pastry (I find it is easiest to do this using a small piece of leftover dough to push the discs into the tin.)
- Spoon a solitary teaspoon of mincemeat into each pastry case then pipe a swirl of your Viennese while topping onto each pie.
- Chill the mince pies in the oven for 15 minutes before placing in the oven on the middle shelf to bake for 15-20 minutes.
- Remove the pies from the oven once the tops begin to brown and the pastry on the bottom of the pies is cooked fully (no soggy bottoms!)
- Leave the pies to cool slight before serving warm with a glass of mulled wine or apple cider. And, enjoy!