As the season to be jolly is fast approaching, many of you will be casting a thought to the almighty Christmas feast you’ll be cooking for family and friends. That’s where Lindley steps in! – the caterers behind the operations at Scene Bistro. Throughout the run up to Christmas we’ll post more delicious festive recipe’s that you can try out.
Today’s special recipe is Gary Bates’ (Lindley’s Creative Director) Viennese Mince Pies. I can assure you they are moutherwatering!
What you need for the Sweet Pastry:
4oz Plain flour
3oz Caster sugar
1 Egg
5 oz butter
1 Egg yolk
The Method:
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.
What you need for the Mincemeat Filling: 
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
The Method
Grate the zest of two lemons and two oranges, the squeeze the juice from the fruit. Core and chop the unpeeled apples into small pieces. Next, cut the candid peel into pieces; chop the almonds into narrow slivers with a sharp knife.
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.
What you need for the Viennese Topping: 
9oz Unsalted softened butter
9oz Plain flour
The seed from ½ a vanilla pod
2oz Icing sugar
2.5 oz Corn flour
The Method
Mix all the ingredients together but do not over whip. Next roll out the short crust pastry you made earlier and place into a greased pan. Fill with the mincemeat and pipe the Viennese topping onto the mincemeat filled short crust pastry case.
Sprinkle with a little sugar and bake at 200°C/Gas Mark 6/180°C Fan for 15-20 minutes until golden brown.
Malvern Bistro, Scene 