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Home • Recipe • Christmas • Viennese Whirl Mince Pies
Published by Amy
A luxurious twist on the classic Christmas mince pie. With a rich shortcrust pastry casing, filled with delicious mincemeat, and topped with a Viennese whirl.
December is finally upon us which means I’m in full-on festive fever! We have the Christmas tree up, the kids have written their lists to Santa and I’m on a mission to have my house constantly smelling of Christmas. And what better way to achieve that than with a batch of freshly baked Viennese Whirl Mince Pies?
It wasn’t until recent years that I developed an appreciation of mince pies but these days I can’t get enough of them. Personally, Puff Pastry Mince Pies are my absolute favourite but these Viennese mince pies are a popular choice, which Granny has perfected.
Sweet & buttery shortcrust pastry, holding a generous share of delicious mincemeat, topped with a melt-in-the-mouth Viennese whirl. What more could you ask for in a mince pie?
Butter or MargarineIn terms of tradition and richness, butter is what would be used in your pastry and Viennese paste. However margarine makes a great alternative that is not only cheaper but can be dairy-free too. It’s personal preference which you use, but if using margarine just be sure to use a block margarine as opposed to the spreadable kind – the latter will make your pastry in particular too soft, due to having a higher water content.
Caster Sugar & Icing SugarOne for the pastry, one for the Viennese paste. Caster sugar is used in the pastry mixture, making this not only a rich, shortcrust pastry but a sweet one too.The icing sugar is much finer and a better choice for the Viennese paste, used to create the Viennese whirl tops on these mince pies.
Free-range Egg YolkThe addition of an egg yolk to your shortcrust pastry makes the it a bit more indulgent, adding a lovely bit of colour & richness.
Plain & Self-raising FlourAgain, one for the pastry, one for the Viennese paste. Plain flour is ideal for the pastry casings in your mince pies, as this is a shortcrust pastry and doesn’t require a raising agent.Self-raising flour is used in the Viennese paste as it allows your whirl topping to rise as it bakes, giving them a light, melt-in-the-mouth texture.
Corn FlourA little secret ingredient for your Viennese paste mixture. Finer than your self-raising flour, cornflour lends itself to a nicer texture in your Viennese whirl topping.
MincemeatA jar of mincemeat is perfectly acceptable in these mince pies, or in any mince pie to be honest. Who has time to be making their own in the run up to Christmas anyway?! I like to pimp up my mincemeat with a couple of extras though – a little apple adds some extra juiciness, and some dried cranberries for a modern (& tasty!) touch.
Recipe originally published in 2018. Updated in 2022.
I didn’t see any blood in the ingredients for “Veinesse Mince Pies” – but it seems to be oozing out of the wound of the cut pie
Hahaha juice of the cranberry methinks
have not made the yet they look delicious how long will they last could I freeze them? jean
Will these pies freeze, please
I have just made these but when cooled they collapsed in the middle. I did deep filled ones. They are absolutely delicious and very short. How do I rectify this.
Fabulous recipe. Made several batches last year and all turned out perfect. Can’t wait to make more this Christmas.
I made them last year and we all loved them. Have family coming tomorrow so will make a batch this afternoon.
I have made these for the past 4 years and all my family love them even the one that don’t like mince pies, they are the best mince pies.
Can you freeze them please
Made them but the pastry was too short and kept crumbling so only made 8 instead off 12. I was totally frustrated with the pastry .
I had exactly the same issue, I’ve since made them again and instead of just using the egg yolk I just used all the egg like. It come together alot better, no crumbling and tasted the same. Hope this helps you too. :-)
One egg yolk wasn’t enough to bind my pastry. In the end I used 1 full XL egg (incl white) and 1 XL egg yolk and the result is delicious. However…. you say ‘roll out quite thin’ – it would be helpful to know what this means. I rolled to about 1/8 inch and the result is fine. I looked at your pic and thought your pies looked shallower then they would had they been baked in a cupcake tray so I used a standard UK mince pie tray but this meant I used up only half of the pastry! Still I used only just shy of 200g mincemeat (without extra fruit). I know these pies will freeze brilliantly as I frequently freeze Viennese tartlets so I’ve popped those I haven’t guzzled into my freezer and will make another batch to use up the rest of the pastry (which is also now in my freezer). No complaints as the pies are scrumptious but maybe a little more detail would help newbie bakers.
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