Mince Pies - with Viennese Biscuit Topping
3 stars based on 9 reviews
Ingredients
- SHORT-CRUST PASTRY
- 6ozs Plain Flour (sieved)
- 6ozs Self raising flour (sieved)
- 4ozs Soft margarine
- 4ozs White Flora
- 1 Egg. beaten
- 1tblsp Cold Water
- 1tblsp Caster sugar
- TOPPING
- 4ozs Soft margarine
- 1oz Caster sugar
- ½ a beaten egg
- 2ozs Plain Flour (sieved)
- A few drops Vanilla essence
Method
- Rub the flours, white flora and margarine together to form a lumpy texture. Add the sugar, egg and water and mix together. Knead slightly, then wrap in cling and chill in the fridge.
Meanwhile make the topping.
Cream the margarine and sugar together. Add the egg. Stir in the flour and vanilla essence. For best results fill a piping bag with this mixture. (Should do 2 dozen mincepies)
To assemble the mincepies
Roll-out your pastry and cut out rounds - and place in 12-hole tin. Spoon mincemeat (see recipe) on to this - do not overfill. Pipe the topping mixture around the top, leaving a hole in the centre.
Bake at 180C for approx 15 - 20 minutes.
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Recent Comments Add your comment
Can you tell me please what white flora is?
by michelle patterson on Sun Nov 15 2009 reply to this comment
It is an alternative to Lard, and can be bought in any good supermarket.
by Maggiep112 on Sun Nov 15 2009 reply to this comment
think the topping was too soft, I piped it on, but after cooking it melted down. However........they taste great...soooo good......I shall be taking some into work on Monday.
by ollie55 on Sat Dec 19 2009 reply to this comment