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Serves: 12

Viennese Mince Pies

Prep Time
25 min.
Cooking Time
15 min.
Method
Indirect
Prep Time
25 min.
Cooking Time
15 min.
Method
Indirect

Ingredients

Mince Pies 346X318
  • 1 packet shortcut pastry
  • 1 jar luxury mincemeat
  • For the topping:
  • 300g butter
  • 75g icing sugar, plus extra for dusting if required
  • 225g plain flour, sifted
  • 75g cornflour
  • A few drops of vanilla extract

Instructions

    A new twist on a Christmas classic, these barbecued mince pies are delicious served warm with whipped cream.

    Method:
    • Prepare your barbecue for baking (in-direct method) at a medium heat.
    • Roll out the shortcrust pastry onto a floured surface and cut into twelve 7½cm (3 inch) circles.
    • Line a greased patty tin with the pastry circles, and put a teaspoon of mincemeat into each one.
    • To make the Viennese topping, cream the butter with the sifted icing sugar until smooth. Fold in the sifted flour and cornflour and add the vanilla extract.
    • Use a piping bag with a 1cm (¼ inch) star nozzle to pipe the topping mixture on to the mincemeat in a spiral pattern.
    • Place the patty tin on top of a Weber Style Grill Pan on the cooking grate and cook for 15-20 minutes or until golden brown in colour.
Ingredients
Instructions

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