Meringue topped mince pies
With a swirl of soft meringue on top, these delicious mince pies are sure to wow. Recipe and image courtesy of Marriage’s Flour, flour.co.uk
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Serves: 12
Ingredients
- 175g Unsalted butter (diced)
- 250 Marriage’s finest plain flour
- 65g Caster or icing sugar
- 2 Medium egg yolks
- 1 x 400g Jar mincemeat
- Caster or icing sugar for sprinkling
- 3 Large eggs, whites only
- 175g Caster sugar
Method
Step 1
In a bowl, rub the butter into the flour until it resembles fine crumbs. Add the sugar and egg yolks and mix to form a soft but not sticky dough. If there are dry crumbs, add a tsp of water at a time until the dough holds together. Wrap in cling film and chill for 15-20 minutes.
Step 2
Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Roll out the chilled pastry on a floured work surface to about 4mm (1/8in) thick. Cut out 12 rounds using an 8cm (3in) cutter.
Step 3
Line a pie tray with the pastry rounds and fill with 1½ tsp of mincemeat. Bake for 15 minutes, then set aside to cool.
Step 4
Meanwhile, in a bowl, using an electric whisk, beat the egg whites to stiff peaks, then gradually add the caster sugar, a little at a time, beating until thick, glossy, and the sugar is fully dissolved.
Step 5
Once the mince pies are cool, pipe a swirl of meringue on each, then bake until the meringue is crisp outside and soft inside (approximately 10 minutes).
