Gary Bates Viennese Mince Pies

Good Morning Bloggers! 

Well its a busy day in Lindley Land and  i have to say its a cold one! so today we are going to pass on a recipe for the weekend, one that will entertain the kids on a cold weekend and no doubt have you kitchen looking like a floury winter-land.

Gary Bates Viennese Mince Pies (yummy)

Follow these simply instructions and you cannot go wrong (can I lick the spoon when your done?)

For the sweet pastry:

4oz Plain flour

3oz Caster sugar

1 Egg

5 oz butter

1 Egg yolk 

Mix the flour, sugar and butter together until it resembles bread crumbs. Add the eggs but don’t over work the mixture and allow to rest while you prepare the filling. 

Now you need the need the Mincemeat Filling (make sure you tell your children there is no actual meat involved, my nan didn't and iv been scared for life!):  

7 oz Mixed peel                                                 1oz Stem ginger

7oz Shredded suet                                           7oz Currants

2oz Whole blanched almonds                          4tsp Mixed spice

¼ Pint Brandy                                                   7oz Raisins

7oz Cooking Apples                                          7oz Sultanas

7oz Soft dark brown sugar                                8oz Candied peel

½tsp Ground cinnamon                                     2 Oranges

¼ Pint Sherry 

Grate the zest of two lemons and two oranges, then squeeze out all the juice. Core and chop the unpeeled apples into small pieces along with the candid peel. chop the almonds into narrow slivers with a sharp knife (best the grown ups do this part)

.

Place all the ingredients into a large mixing bowl, along with the raisins, sultanas, currants, soft dark brown sugar, ground mixed spice, ground cinnamon and some freshly grated nutmeg.  Add the shredded suet and mix together. Cover the bowl with a clean cloth and leave the mixture overnight, giving the flavours a chance to develop and infuse together. 

Final stage now, are you keeping up? its the crumbly Viennese Topping: 

9oz Unsalted softened butter

9oz Plain flour

The seed from ½ a vanilla pod

2oz Icing sugar

2.5 oz Corn flour 

First mix all the ingredients together but don't over whip. Next you need to roll out the short crust pastry you made earlier and place into a greased pan then fill with the delicious mincemeat and pipe the Viennese topping on top! 

Sprinkle with a little sugar and bake at 200°C/Gas Mark 6/180°C Fan for 15-20 minutes until golden brown.

And when you all done and they have cooled your ready to tuck in with a nice cup of coffee and a Sunday paper!