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