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)
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.
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