Step 1

Preheat oven to 180°C.

Step 2

Cook the sweetpotato cubes in boiling water for 20 minutes or until soft.

Step 3

Blend with the Icing sugar to make a soft Icing.

Step 4

Keep aside.

Step 5

Grease a 12-hole tart tray with melted butter.

Step 6

In a large bowl, cream the butter and sugar and add the egg.

Step 7

Mix until combined, then add the flour and mix to form a dough.

Step 8

Wrap the dough in cling film and place it in the fridge to chill for 30 minutes.

Step 9

On a floured work surface, roll out the dough thinly and cut circles to line each hole in your tray.

Step 10

Place into the tray, pressing the pastry in place.

Step 11

Fill each pastry casing with sweetpotato Icing and mincemeat.

Step 12

In a bowl, cream the butter and icing sugar for the Viennese paste, then add the flour and cornflour, mix to create a soft paste.

Step 13

Transfer the paste into a piping bag fitted with a star nozzle.

Step 14

Pipe the Viennese paste from edge to centre, making a swirl on top.

Step 15

Bake for 20-30 minutes until a light golden colour.

Step 16

Dust with a little icing sugar before serving.