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Meringue topped mince pie

Published: Updated:

1 Reviews

Total Time
Prep Time
Bake Time
Serves 12
Serves 12

About the bake

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

9 ingredients7 steps


    1. Step 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. Step 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. Step 3

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

    4. Step 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. Step 5

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

    6. Step 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. Step 7

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


    • For the pies

      • 250gAllinson's Plain White Flour 
      • 100gButter (unsalted) (cold and cut into cubes) 
      • 25gLard 
      • 2 tbspWater (ice cold) 
      • 3 tbspBillington's Unrefined Golden Caster Sugar 
      • 400gMincemeat 
    • For the meringue topping

      • 2Egg white(s) (free range) 
      • 1pinchSalt 
      • 125gBillington's Unrefined Golden Caster Sugar 

    1 Baker Ratings

    These mince pies were amazing, made them last year and planning to make them again this year as I got so many comments on the taste as well as them being something a bit different.

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