A new twist on a Christmas classic, these barbecued mince pies are delicious served warm with whipped cream.
Method:
Prepare your barbecue for baking (in-direct method) at a medium heat.
Roll out the shortcrust pastry onto a floured surface and cut into twelve 7½cm (3 inch) circles.
Line a greased patty tin with the pastry circles, and put a teaspoon of mincemeat into each one.
To make the Viennese topping, cream the butter with the sifted icing sugar until smooth. Fold in the sifted flour and cornflour and add the vanilla extract.
Use a piping bag with a 1cm (¼ inch) star nozzle to pipe the topping mixture on to the mincemeat in a spiral pattern.
Place the patty tin on top of a Weber Style Grill Pan on the cooking grate and cook for 15-20 minutes or until golden brown in colour.
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