Easy meringue topped mince pies recipe

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Traditional mince pies are so last Christmas, meringue topped is the future...

meringue topped mince pie


Move over boring mince pie, there's a new king in town.

These impressive snow topped mince pies make a tasty sweet treat this Christmas.

Meringue Topped Mince Pies


Makes 12

INGREDIENTS

  • 250g plain white flour
  • 100g butter (cold and cubed)
  • 25g lard
  • 3tbsp golden caster sugar
  • 400g mincemeat
  • Ice sugar (to dust)
  • Topping:
  • 2 free range eggs (whites only)
  • Pinch salt
  • 125 golden caster sugar
  • 1tsp Nielsen-Massey Almond Extract

METHOD

Place the flour 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).

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.

Preheat the oven to 220 °C (fan 200°C, gas mark 7).

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 tins.

Place a heaped tsp of mincemeat into each pastry case.

Bake 15 minutes until golden brown.

Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar and the almond extract.

Whisk until stiff and glossy.

Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.

Scoff with a cheeky sherry.



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