Ali Bilton • Dec 18, 2019
Half my mum's recipe, half my own. The pastry is my Viennese Recipes. This recipe will make 60 mini pies, I use a mini muffin tray. If you don't have a tray like that, don't worry, it will make a similar amount of regular sized pies.
For the Viennese Pastry
270g Plain Flour
180g Butter (Unsalted)
90g Icing Sugar
30g Ground Almonds
For the Mincemeat
2 x 440g Jar of good quality mincemeat
(For Ali's home-made recipe, please see the last blog post)
1. Sieve the flour into a food processor, add the sugar and the ground almonds.*
2. Combine the butter, until it becomes a crumb like consistency
3. Add the egg and whizz again, until it forms a dough.
4. Turn out onto a floured work surface, shape into a round.
5. Wrap the dough in cling film, and flatten out into the biggest disc you can.
6. Leave to chill in the fridge, for at least half an hour.**
Pre-heat the oven to 180'c.
7. Roll the pastry out as thin as possible.
8. Cut 36 discs, using a 6cm round cutter.
9. Cut 36 stars using a small star cutter. (You may have to re-roll to do this.)
10. Carefully put a disc into each mini-muffin mould, pressing to the bottom.
11. Add a tsp of mincemeat into each pastry-filled muffin mould.
12. Top each with a star.
13. Bake in a pre-heated oven for 10mins.
14. Check to see if they're ready (golden brown and bubbling), if not bake for another 2mins.
15. Leave to cool in the tray for a few minutes.
16. Remove from the tray, carefully, using a round-edge knife, and cool on a cooling rack.
Always serve warm, preferably with a good dollop of brandy butter!
They'll freeze well in an airtight container for up to a month.
*If you don't have a food processor, just get your hands in there to combine the ingredients.
**The dough can be chilled for longer, overnight if you'd like.