23 Nov 2015

Viennese Mince Pies

No Comments Baking and Tarts / Pies

Don’t give these to the reindeer if you expect them to see straight. The pastry has a subtle lemon flavour from the grated zest and is loaded with rum spiked mince pie filling and topped with a wholemeal streusel topping. You can serve these with custard or spiked rum sauce.


Viennese Mince Pies
 
Prep time
Cook time
Total time
 
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Serves: 20 mince pies
Ingredients
Sweet shortcrust pastry (Makes ~375g)
  • 250g plain flour
  • 50g icing sugar
  • 125g butter
  • Zest from 1 lemon
  • 1 egg
  • 1 tbsp milk
Filling
  • 650g mince meat
  • Optional: Liberal splash of rum
Streusel Whirl Topping
  • 125g butter
  • 125g wholemeal flour
  • 60g caster sugar
Rum Sauce
  • 300ml double cream
  • 100ml milk
  • 80g light brown sugar
  • 2 tsp cinnamon
  • 2 tbsp rum
Directions
Pastry
  1. In a food processor, pulse the ingredients to form a dough. Don't overmix.
  2. Add milk as needed, wrap in plastic then chill overnight.
After chilling...
  1. Preheat the oven to 175C/350F.
  2. Roll out the pastry for the bottom to 3-4mm, cut out circles with a cookie cutter.
  3. Depending on your alcohol tolerance, you can add a few tablespoons of rum to the mincemeat filling. Mix it around well before filling the mince pies.
  4. Place each circle in a lightly greased cupcake tray and fill with mince pie filling.
Streusel Topping
  1. Melt the butter, then stir in the flour and sugar.
  2. Crumble over the filled mince pies (as best you can - steusel topping isn't the easiest thing to crumble).
  3. Bake for ~20 mins until golden brown. Cool on a wire rack then dust with icing sugar before serving.
Rum Sauce
  1. Melt the butter, sugar, milk and cream on a high heat and boil for ~5 mins until slightly thickened.
  2. Cool slightly before stirring in the cinnamon and rum.
Notes
The totally covered mince pies in the pictures were actually viennese whirl topping, which didn't turn out as planned. The streusel topping described in the recipe was much better.

Filled and baked mince pies

Fill the shells then crumble streusel on top

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