Meringue topped mince pie
1 Reviews
About the bake
Tired of the same traditional mince pies - add a special twist to yours this Christmas by topping them with a light, fluffy meringue top.
Method
Step 1
Place the flour and sugar in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs (or place in food processor and whiz until it resembles breadcrumbs).
Step 2
Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.
Step 3
Preheat the oven to 220 °C (fan 200°C, gas mark 7)
Step 4
On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tin. Place a heaped tsp of mincemeant into each pastry case.
Step 5
Bake for 15 minutes until golden brown. Remove from the oven but keep the oven on.
Step 6
Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar. Whisk until stiff and glossy.
Step 7
Spoon the meringue onto the pies and bake for 3-4 minutes until the meringue is lightly golden.
Ingredients
For the pies
- 250gAllinson's Plain White Flour
- 100gButter (unsalted) (cold and cut into cubes)
- 25gLard
- 2 tbspWater (ice cold)
- 3 tbspBillington's Unrefined Golden Caster Sugar
- 400gMincemeat
For the meringue topping
- 2Egg white(s) (free range)
- 1pinchSalt
- 125gBillington's Unrefined Golden Caster Sugar