Ingredients - Serves 30
For the pastry
For the topping
Preheat a Miele oven on the Intensive Bake setting at 180°C.
To make the pastry, place the flour and caster sugar in a large bowl and rub in the butter until the mixture looks like breadcrumbs. Add the egg yolks and stir in, then use hands to bring the pastry together into a ball. Wrap in cling film and set aside in the fridge to chill for 30 minutes.
While the pastry is relaxing, make the Viennese topping. Cream the butter with the sifted icing sugar until very soft and smooth. Fold in the sifted flour, cornflour and the vanilla essence. Mix well. Spoon the mixture into a piping bag fitted with a 1cm (½ inch) star nozzle and leave to one side.
Roll the pastry out and cut 6.5cm circles and place into the mini muffin tins. Place a teaspoonful of the mincemeat into each pastry cup and finish with piping a swirl of Viennese mix on top. Allow to chill in the fridge for half an hour.
for design and recipe inspiration and to receive an exclusive Miele Taste of Design course offer