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Meringue Topped Mince Pies being hand piped with meringue on a serving plate
1Total Time
40Prep Time
20Bake Time

Meringue topped mince pie

1 Reviews

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.

1Total Time
40Prep Time
20Bake Time


  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

    • 250g Allinson's Plain White Flour
    • 100g Butter (unsalted) (cold and cut into cubes)
    • 25g Lard
    • 2 tbsp Water (ice cold)
    • 3 tbsp Billington's Unrefined Golden Caster Sugar
    • 400g Mincemeat
  • For the meringue topping

    • 2 Egg white(s) (free range)
    • 1pinch Salt
    • 125g Billington's Unrefined Golden Caster Sugar

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