Now, I realise it might be a bit late to post recipes for Mince Pies now that the big day has passed, but I am still on leave from work, so it’s still Christmas in my eyes. Also, I have to share this recipe with you, because it is by far the best Mince Pie I have ever made. I have pulled together components from a couple of recipes I have done in the past, and put them together to produce the only Mince Pie recipe I will make from now on.

I have always been a fan of a good pie crust, and this sweet pastry has a hint of orange in it that makes a little more special. Top the pie with a melt-in-the-mouth topping of Viennese biscuit, and you have a winning combination.

You can if you so wish make your own filling, but I was only making 1 dozen pies. My husband doesn’t like them, so these would be for my own consumption, so a dozen is more than enough. Even for me. With that in mind, it felt more prudent to buy a jar of filling. If you want to make more, these should freeze well once baked, then can be thawed and gently warmed.

Viennese Mince Pies

Serves 18



  • 225g Plain Flour
  • 115g Unsalted Butter (cold and cubed)
  • 1 Large Free-range Egg Yolk
  • 60g Icing Sugar
  • Grated Zest of 1 large orange
  • 1-2 teaspoon Juice of orange


  • 1 jar Ready Made Mincemeat

Viennese topping

  • 250g Unsalted Butter (softened)
  • 50g Icing Sugar
  • 200g Plain Flour
  • 50g Ground Almonds (or corn flour)
  • 1 teaspoon Vanilla Extract


1. Place the flour, sugar, orange zest and butter together in a large bowl
2. Rub together until mixture resembles bread crumbs
3. In a jug, beat together the egg yolk and 1 tablespoon of orange juice
4. Make a well in the centre of the flour mixture, and pour in the egg and mix well until it forms a dough. If it is too dry, add a little more orange juice a teaspoon at a time
5. Warp in clingfilm and chill for 30 minutes
6. While the pastry is chilling, make the viennese topping. Mix together the butter and icing sugar until light, pale and fluffy
7. Beat in the vanilla, then sieve and fold in the ground almonds and flour
8. Place the mixture into a piping bag with a large star nozzle fitted
9. Roll out the chilled pastry on a lightly floured surface to no more than 5mm. Using a cutter, cut out 12 rounds and place into a lightly greased 12 hole Yorkshire Pudding tin
10. Spoon about a teaspoon of mincemeat into each cavity
11. Pipe a line of the Viennese mixture around the outside of the top of the mince pies so it just touches the pastry case. The mixture will grow slightly as it cooks, but leave a small hole
12. Place the tray into the fridge, and chill for 20 minutes. Pre-heat the oven to Gas Mark 5 / 190°C / 375°F
13. Bake for 15-18 minutes, or until the top is pale and golden
14. Cool on a wire rack. Dust with a little icing sugar before serving
15. Cool on a wire rack. Dust with a little icing sugar before serving


When piping the viennese mixture, use a stiff material piping bag preferably, one that does not stretch. The mixture is quite firm and if you use a plastic disposable bag, it will just stretch or split.

You can freeze in the tray prior to cooking, then transfer into an airtight box.  That way you can have freshly baked mince pies over the holidays. You can also freeze after cooking, then warm gently once thawed.

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