Gluten Free Viennese Mince Pies Recipe
A delicious fusion of two wonderful traditional recipes, the humble mince pie and Viennese Whirls combine to make these Gluten Free Viennese Whirl Mince Pies with a gluten free sweet crust pastry, let’s start a new tradition!
Servings: 6 pies
Calories: 275kcal
Equipment
- large piping bag plus star nozzle
Ingredients
Pastry Ingredients
- 100 g gluten free plain flour
- 25 g butter or butter alternative (I use Flora plant butter)
- 25 g lard/trex
- 25 g light brown sugar
- 3-4 tbsp cold water
Filling
- 75 g mincemeat check for may contains
Viennese Whirl Topping
- 75 g gluten free plain flour
- 50 g butter or butter alternative (I use Flora plant butter)
- 20 g caster sugar
- 2 tbsp milk or dairy free alternative (I use soya milk)
Instructions
To make the pastry
- Measure the flour and both fats into a bowl, using a pastry blender or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar.
- Add the cold water and using a rounded knife cut through the crumble mixture until it starts to come together. You may need a drop more water depending on your flour blend but at this stage the mixture is supposed to look crumbly.
- Tip onto a kitchen surface - no need to dust with flour.
- You have to knead the dough for a couple of minutes to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes. This step isn't necessary but it will prevent shrinkage when baking.
The make the Viennese topping
- In a bowl or mixer add the 'butter' and sugar and beat until thoroughly combined.
- Now add the flour and 'milk' and beat again until you have a smooth biscuit paste.NOTE: this is supposed to be a very thick biscuit dough/paste.
- Spoon the Viennese biscuit mixture into a piping bag with a star nozzle and set aside.
To make the mince pies
- If you chill the pastry, remove from the fridge and knead gently so it becomes workable again.
- Roll out the pastry and using the tips mentioned above in the post make your deep pie cases using a muffin tin. You’ll need a large 9cm round cutter (I’ve added a link to the set I have and can thoroughly recommend)
- Spoon a heaped teaspoon of mincemeat into each pastry case.
- Now come the bit when you pipe your Viennese Swirls onto each mince pie. You will have just the right amount for 6 mince pies (12, 18, 24 if you changed the serving size).TOP TIP: Viennese mixture is very thick and difficult to pipe initially, it gets easier as the mixture warms in your hands so I recommend holding and warming the piping bag for a while before you start piping to make the process a lot easier.
- Cook in a preheated oven on 200°C | 180°C fan | 400°F | Gas 6 for 20mins. You will see the Viennese biscuit topping just start to turn colour (it will be pale still).
- Remove from the oven and allow to cool for 5-10 mins before taking the pies out of the tin. Enjoy warm or cold with some Brandy Butter
Notes
Nutrition
Calories: 275kcal | Carbohydrates: 36g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 193mg | Potassium: 18mg | Fiber: 3g | Sugar: 17g | Vitamin A: 470IU | Vitamin C: 0.01mg | Calcium: 31mg | Iron: 1mg