Viennese Mince Pies

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.