{"id":1316,"date":"2015-01-05T21:45:13","date_gmt":"2015-01-05T21:45:13","guid":{"rendered":"http:\/\/www.thecherryplumkitchen.com\/?page_id=1316"},"modified":"2015-01-05T21:45:13","modified_gmt":"2015-01-05T21:45:13","slug":"viennese-mince-pies","status":"publish","type":"page","link":"https:\/\/www.thecherryplumkitchen.com\/?page_id=1316","title":{"rendered":"Viennese Mince Pies"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-page pdfprnt-top-right\"><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1316&print=pdf\" class=\"pdfprnt-button pdfprnt-button-pdf\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/pdf.png?ssl=1\" alt=\"image_pdf\" title=\"View PDF\" \/><\/a><a href=\"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fpages%2F1316&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/plugins\/pdf-print\/images\/print.png?ssl=1\" alt=\"image_print\" title=\"Print Content\" \/><\/a><\/div><p style=\"text-align: right;\">\n<p style=\"text-align: left;\"><em>Makes 12<a href=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/01\/Viennese-Mince-Pies-1-e1420487698231.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"size-medium wp-image-1297 alignright\" src=\"https:\/\/i0.wp.com\/www.thecherryplumkitchen.com\/wp-content\/uploads\/2015\/01\/Viennese-Mince-Pies-1.jpg?resize=300%2C199&#038;ssl=1\" alt=\"Viennese Mince Pies 1\" width=\"300\" height=\"199\" \/><\/a><\/em><\/p>\n<p><em><strong>Traditional Shortcrust Pastry as my mother made it:<\/strong><\/em><\/p>\n<ul>\n<li>4 oz\/100g plain flour<\/li>\n<li>\u00bc level teaspoon fine sea-salt<\/li>\n<li>1 oz\/25g lard<\/li>\n<li>1 oz\/25g unsalted butter<\/li>\n<li>1 tablespoon of cold water<\/li>\n<\/ul>\n<p>Sift the flour and salt into a large bowl. Add the butter and lard and \u2018rub in\u2019 until you have something approaching fine breadcrumbs. Keep it all light.<\/p>\n<p>Sprinkle the water over and mix the dough with a round bladed knife until it starts to form lumps. Bring together to form a ball. Lightly knead until it is smooth and flatten into a disc. Chill for a minimum of 30 minutes.<\/p>\n<p>Roll out thinly and cut out twelve 8cm circles and press into a greased 12-hole pie tin. Into the centre of each hole, place 1 heaped teaspoon of mincemeat.<\/p>\n<p><em><strong>Viennese Topping:<\/strong><\/em><\/p>\n<ul>\n<li>100g\/4oz soft butter<\/li>\n<li>75g\/3oz plain flour<\/li>\n<li>25g\/1oz cornflour<\/li>\n<li>25g\/1oz icing sugar<\/li>\n<li>half a teaspoon of vanilla extract<\/li>\n<\/ul>\n<p>Place all the ingredients for the topping in the bowl of a food processor and whiz together until you have a smooth mixture. Transfer to a piping bag fitted with a large star nozzle. Pipe around the edges.<\/p>\n<p>Bake at 190C\/375F\/Gas Mark 5 for 20-25 minutes. In an Aga, cook on the floor of the Roasting Oven for 20 minutes.<\/p>\n<p>Once golden, transfer to a cooling rack. Dust with icing sugar.<\/p>\n<p>Eat.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 12 Traditional Shortcrust Pastry as my mother made it: 4 oz\/100g plain flour \u00bc level teaspoon fine sea-salt 1 oz\/25g lard 1 oz\/25g unsalted butter 1 tablespoon of cold water Sift the flour and salt into a large bowl. Add the butter and lard and \u2018rub in\u2019 until you have something approaching fine breadcrumbs. [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"nf_dc_page":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"full-width-content","footnotes":""},"class_list":["post-1316","page","type-page","status-publish","entry"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1316"}],"version-history":[{"count":1,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1316\/revisions"}],"predecessor-version":[{"id":1317,"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=\/wp\/v2\/pages\/1316\/revisions\/1317"}],"wp:attachment":[{"href":"https:\/\/www.thecherryplumkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}