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Meringue topped mince pie

  • Total Time

    1h 0m
    • Prep Time

      40m
    • Bake Time

      20m
  • Serves

    12


Tired of the same traditional mince pies - add a special twist to yours this Christmas by topping them with a light, fluffy meringue top.

Method

  1. Place the flour and sugar 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).

  2. 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.

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

  4. 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 tin. Place a heaped tsp of mincemeant into each pastry case.

  5. Bake for 15 minutes until golden brown. Remove from the oven but keep the oven on.

  6. 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.

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

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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