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Meringue Topped Mince Pies

Recipe Submitted By: bakingmad

This twist on the traditional mince pie recipe includes a light, fluffy meringue top.

250 grams	Plain White Flour (Allinson Nature Friendly)
100 grams	Butter (cold and cubed)
25 grams	lard
3 tbsp	Golden Caster Sugar (Billington's)
400 grams	Mincemeat
	Icing Sugar (Silver Spoon Homegrown) (to dust)

Topping

2	Free Range Eggs (Happy Eggs) (whites only)
pinch	Salt
125 grams	Golden Caster Sugar (Billington's)

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