Viennese Whirl Mince Pies

Prep: 30 mins | Cook: 20 mins | Total: 50 mins | Quantity: 15-18 mince pies

Ingredients

Instructions

1. To make the Viennese whirl topping cream together the vegan butter, icing sugar and vanilla extract until soft and fluffy. You can do this by hand, in a food processor or in a stand mixer using the paddle attachment
2. Beat in the flour and cornflour until well mixed but try not to overmix
3. Spoon into a piping bag fitted with a large star nozzle and set aside. Leave at room temp, don't put in the fridge!
4. If necessary, grease your mince pie tin(s)
5. Unroll your pastry. I also use a rolling pin to roll it out a little thinner
6. Use a round cutter to cut out 15 circles that fit your mince pie tin. I used a 3 inch (7cm) fluted cutter for a standard mince pie tin
7. Lay the circles into the mince pie tin, pushing down to fill the cups
8. Put a heaped teaspoon of mincemeat into each cup, pushing it flat
9. Pipe swirls or rosettes of the Viennese whirl topping onto each mince pie
10. If you run out of topping but still have mincemeat and pastry left, re-roll the pastry trimmings cutting slightly smaller circles for the top and make a few regular extra mince pies
11. Put the mince pies in the fridge for around 30 minutes to set the topping
12. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5
13. Bake the mince pies for 15-20 minutes until the topping is just lightly golden
14. Leave to cool slightly before devouring (remember the filling will be very hot!)
15. Store in an airtight container once completely cooled

Notes

• I really recommend taking the butter out of the fridge the day before you want to make these - it needs to be quite soft to be able to pipe the whirls. You'll also need to use the block butter type rather than the tub margarine type as it probably won't hold the swirl shape when baked

Recipe by The Cook & Him at https://thecookandhim.com/recipes/viennese-whirl-mince-pies/