This is a John Whaite (of Great British Bake Off fame) recipe and it's one I'll make again. I love Viennese whirls and I love mince pies so what's not to like here?
Pastry
200g plain flour
1tsp mixed spice
100g butter, cubed
1 large egg, beaten
(or 300g shop bought shortcrust pastry)
Filling and Topping
12 tsp mincemeat, approx 170g
150g unsalted butter
150g plain flour
30g cornflour
30g icing sugar and extra to dust
For the pastry, toss the flour and spice together and rub in the butter until it looks like fine breadcrumbs. Add the beaten egg and bring the pastry together. If necessary add water a few drops at a time to make a soft dough.
Flatten the dough and wrap in cling film. Chill for at least 30 minutes.
For the Viennese whirl topping, beat the butter until it is very soft, add the flour, cornflour and icing sugar until you have a smooth paste, like thick buttercream.
Roll the pastry on a lightly floured surface, as thinly as you can and cut circles to fit a 12 hole bun tin which has been greased. Line the holes with the pastry circles.
Fill the pastry with 1 tsp mincemeat. Using a piping bag fitted with a large star nozzle, pipe a neat spiral on top of each pie. Chill for 30 minutes.
Preheat the oven to Gas 6/200ºC .
Bake the pies for 15-20 minutes or until the topping is just starting to turn a light golden brown. Cool in the tray, carefully remove and dust with icing sugar.
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