Nov 29

Hey – it’s nearly Christmas – yum !

A twist on the traditional mince pies – meringue Topped Mince Pies  WOW!

Preparation Time  40 minutes

Baking Time 20 minutes

Portions - 12




250 grams plain white flour

100 grams butter (cold and cubed)

25 grams lard

3 tbsp golden caster sugar

400 grams mincemeat

Ice sugar (to dust)


2 free range eggs (whites only)

Pinch salt

125 grams golden caster sugar

1 teaspoon Nielsen-Massey Almond Extract


1.       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 until it resembles breadcrumbs). 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.

2.       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.

3.       Bake 15 minutes until golden brown.

4.       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.

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

Keep Safe in the kitchen though click here

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