Hi Val
A recipe for mince pies with a difference - I made some this week and they're delicious.
You don't have to make the viennese topping but they make a difference, Love Glynis x
Viennese Ring Mince pies You will need a tart tin, a piping bag and a
Star nozzle
Makes 12
Ingredients
65g butter
110g plain flour
Pinch of salt
1 level tablespoon caster sugar
1 egg yolk
1 dessert spoon water
Filling
225g mincemeat
15g glace cherries (optional)
1 tablespoon brandy (optional)
Topping
75g butter
25g caster sugar
50g plain flour
25g ground almonds
½ teaspoon almond extract
Method
Pastry. I would put the butter and flour into the food processor and whiz together then add the other
ingredients and mix until it forms a ball or you could rub it and mix it by hand. Chill in fridge for
at least 15 mins
Topping
Cream together butter and sugar then add the other ingredients. Mix it well as you need to pipe this
Roll out the pastry – fairly thinly. Cut rounds and line a tart tin.
Mix the mincemeat with the other ingredients and put a teaspoon into each pastry case.
Using a piping bag and a star nozzle, pipe around the outside. This will spread in the oven.
Bake at 180 for about 20 to 25 mins. Dredge with icing sugar before serving
These freeze well
Glynis
Val says readers who do not bake might be interested in buying. Do you sell them?
Glynis has a business " Cakes in France" Glynis says maybe next year.
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