Sweet Pastry:

1. Add the flour, caster sugar and butter in the bowl of a stand mixer, and bring to crumbs.
2. Add the orange zest and just mix through.
3. Mix the egg yolks and milk together. On low speed with the mixer running, add to pastry crumbs and mix until the dough forms. Cover in clingfilm and leave to rest in the fridge for 30 minutes.
4. On a floured work surface, roll out the dough quite thin and cut out discs to fit the size of a muffin tin.

Viennese Paste:

1. In a medium bowl, whisk and cream the butter. Sift in the flour, icing sugar and cornflour and add the vanilla essence. 

2. Mix to create a soft paste. It will be quite stiff like dough. Transfer the paste to a piping bag fitted with a large star nozzle.

Viennese Mince Pies:

1. Pre-heat oven to 200C/400F.
2. Butter grease a 12-hole cupcake muffin tin.
3. In a bowl, mix the mincemeat and finely diced apples together.
4. Gently press cut pastry discs into the muffin tin and fill each one with a heaped teaspoon of mincemeat.
5. Pipe the viennese paste on top, starting from outer edge to center making a swirl on top.
6. Place the tray of mince pies in the fridge for 30 minutes, until the topping is firm, (this helps the swirls hold their shape in the oven).
7. Bake in oven for 20-30 minutes until a light the top is a golden colour. Allow to cool in the tray for approximately 10 minutes before transferring to a wire rack to cool completely.
8. Dust with icing sugar before serving. Devour as they are or with a dallop of cream on top.
9. Enjoy!