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It wouldn’t be Christmas without mince pies, so this year why not try giving a classic mince pie recipe a fresh spin with a crumbly, buttery Viennese whirl topping. It’s easier to make pastry in large batches so this recipe makes a double amount – chill or freeze the rest for another time (see tip below). See method
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Tips: This recipe makes enough pastry to make 24 mince pies so there is enough for a second batch. Wrap half the pastry in clingfilm and keep in the fridge for up to a week or freezer for up to 3 months. Defrost fully before using.
Try experimenting with your mincemeat filling – you could add small cubes of marzipan, dried cherries or cranberries.
If you want to make these nut-free, omit the flaked almonds in the mincemeat and replace the almond extract with vanilla extract in the Viennese topping.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas baking recipes
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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