Meringue topped mince pie

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).

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

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

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 the meringue is lightly golden.