Viennese Whirl Mince Pies

Viennese whirl mince pies are a delicious twist on the classic recipe, with a buttery, crumbly Viennese swirl topping instead of the traditional pastry lid. Once you’ve tried them, you won’t look back!

200g plain flour
50g ground almonds
1/4 teaspoon fine salt
finely grated zest of one orange
100g very cold butter, diced
25g cold full fat cream cheese
one egg yolk
about 400g mincemeat

Topping

150g soft butter
150g plain flour
2 tablespoons cornflour
50g icing sugar

• Place the flour, ground almonds, salt and orange zest in a large bowl
• Stir lightly to mix.
• Add the cold diced butter and using your fingertips, rub the butter into the dry ingredients, lifting them above the bowl as you do so. 
• Stop when the mixture resembles breadcrumbs.
• Add the cream cheese and egg yolk
• Mix until you have a smooth, pliable dough 
• Wrap the dough in cling film and chill the dough for at least 30 minutes.
• Roll the dough out on a lightly floured work surface to about the thickness of a one pound coin. 
• Using an 8cm round fluted cutter, cut out rounds and use to line a 12 hole mince pie tin 
• Fill the pastry cases with one teaspoon of mincemeat each. 
• To make the Viennese topping, beat together the butter, plain flour, cornflour and icing sugar to a smooth but fairly stiff mixture. 
• Place this mixture in a piping bag fitted with a 2cm star nozzle. 
• Pipe a neat swirl on top of each pie.
• Chill the mince pies for 15-20 minutes. 
• Preheat the oven to 180C/160Fan/350F/gas mark 4. 
• Bake the pies for about 20 minutes or until light golden brown. 
• Leave to cool in the tin for about 10 minutes before gently removing and transferring to a wire cooling rack. 
• Serve warm dusted with a little icing sugar, if desired.

Recipe: Something Sweet Something Savoury