Viennese whirl mince pies recipe

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Follow steps 1-3 on the Shortcrust pastry recipe to make the pastry. Use it to line 18 cups of a tartlet tin.
Fill each pastry case with one tablespoon of mincemeat.
For the Viennese whirl topping, place the softened butter in a large bowl and beat until soft. Sift over the flour, cornflour and icing sugar and beat for five minutes or until the mixture is light and fluffy. Add the vanilla and beat to combine.
Spoon the mixture into a piping bag fitted with a star nozzle. Pipe a swirl of the topping on top of each mince pie to cover each one.
Place in the fridge and chill for 30 minutes or until firm to the touch. This will help the whirls to keep their shape when baked.
Preheat the oven to 190˚C/170˚C fan/gas mark 5.
Bake for 15 minutes or until the topping is golden and just crisp. Allow to cool until just warm, then dust with icing sugar and serve.

Per serving: 261kcals, 14.1g fat (8.7g saturated), 30.3g carbs (8.1g sugars), 2.9g protein, 0.8g fibre, 0.142g sodium

Viennese whirl mince pies