I have made mince pies, using this recipe for the past 20 years after finding it in a magazine, for all my friends and family and, for charity cake stalls. My husbands work has an annual mince pie competition and we win every year...think it is has something to do with the Tesco Finest Mincemeat with brandy or port that I use!
Makes 16 large (muffin pan) or 30 small (mini muffin pan)
Preheat the oven to 190C/375F/Gas Mark 5
To make the pastry - sift 8 oz of the flour into a bowl and rub in 4 oz of the butter until the mixture resembles breadcrumbs. Stir in the caster sugar, then mix in enough egg to make a firm dough. Knead the dough on a lightly floured surface for about a minute until smooth. Wrap the dough in cling film and chill in the fridge for a minimum of 30 minutes.
To make the Viennese topping: beat together 6 oz butter and the icing sugar until pale and fluffy. Sift over 6 oz plain flour and the baking powder and beat in. Spoon the mixture into a piping bag fitted with large star nozzle.
Roll out the pastry thinly and cut to the approximate size of the muffin hole using a cutter. Line the muffin tins with the pastry circle and divide the mincemeat between the pastry lined tins.
Pipe the Viennese topping over the mincemeat in swirls then bake for approximately 20 minutes until golden.
Remove from the oven and allow to cool for a few minutes in the tins. Remove from the tins and place on a cooling rack. Serve warm or cold.
Make sure the butter for the Viennese biscuit topping is really soft, otherwise it will be difficult to pipe.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.