Viennese Mince Pies

Christmas creeps up so quickly, so I thought I'd add one or two recipes to help you out.

1 hour
15 minutes



  • 8oz Plain Flour
  • 2oz Lard
  • 2oz Hard Margarine or Butter
  • 2 tsp Caster Sugar
  • 2 tbsp Beaten Egg
  • Pinch of Salt


  • 3oz Soft Margarine
  • 1oz Caster Sugar
  • 3oz Plain Flour
  • 1 dessert spoon Beaten Egg


  • Mincemeat
  • Icing Sugar to dredge


  1. Make pastry by adding fat into flour, add sugar and salt and use egg to form a dough. Chill for 30 mins.
  2. Beat all topping ingredients together until a soft, smooth mixture is formed. Place in icing bag with a large nozzle.
  3. Use pastry to line tins and fill with mincemeat. Pipe a rosette of topping on each pie and top with a piece of cherry.
  4. Bake at Gas Mark 6, 400F, 190C for 15 mins, until golden. Dredge with icing sugar.

Can be frozen.

Editor's note: We found that this amount of pastry made around 24 pies, for which we needed approximately 600g of mincemeat. We did find ourselves a bit short on the topping though, so consider making 1.5 - 2x as much.