Give your mince pies a makeover
John Whaite shows us some alternative toppings for a festive favourite.
Basic Ingredients:
300g shop-bought Shortcrust 12tsp mincemeat (about 170g)
Topping Options:
Viennese Whirl 150g unsalted butter150g plain flour70g icing sugar, plus extra to dustFrangipane60g unsalted butter, very soft60g caster sugarZest of 1 orange1 large egg60g ground almonds10g plain flour2tbsp Flaked almonds to decorate
Base Recipe:
Roll out the pastry as thin as you dare on a floured surface, and use to line the bun tray holes – use a cookie cutter to ensure perfect disks. Fill each pastry case with a teaspoon of mincemeat. Preheat the oven to 200C/180C fan/gas mark 6.
Viennese Whirl Topping Method:
For the Viennese whirl topping, beat the butter until it is very soft indeed. Add the flour and icing sugar and beat until you have a very smooth paste – like a thick buttercream. This is best done in a KitchenAid fitted with paddle attachment, though can be done with a handheld electric whisk.
Load the piping bag with the Viennese paste, and pipe a neat spiral on top of each mince pie – don’t worry if the spiral doesn’t totally cover the mincemeat, as it will spread in the oven. Place into the fridge for 30 minutes to harden.
Once the mince pies have chilled, bake for 15-20 minutes, or until the biscuit tops are just starting to turn a light golden brown. Cool in the bun tray, then remove and dust with icing sugar.
Frangipane Topping Method:
For the frangipane cream together the butter, sugar and orange zest until pale and fluffy. Add the egg and beat in, then beat in the ground almonds and flour until you have something similar to a cake batter.
Blob a little frangipane onto each mince pie, and sprinkle over a few flaked almonds. Bake for 15 – 20 minutes or until the frangipane is a lovely golden brown.
Whichever topping you use, finish with a snowfall of icing sugar.