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Meringue-topped mince pies recipe

By Lizzie Webb Wilson

  1. Makes 12
  2. Takes 25 minutes to make, 18-19 minutes to cook, plus chilling
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Ingredients

  1. 1 quantity home-made pastry
  2. 1 heaped tbsp mincemeat
  3. (see How To make mince pies in the Know How section for the recipes)

For the meringue

  1. 2 large free-range egg whites
  2. A pinch of salt
  3. 125g caster sugar

Method

  1. 1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out the pastry on a lightly floured surface. Press out 12 circles with a 7-8cm cutter and use to line a 12-hole mince pie or bun tin. Prick the bases with a fork and fill with scrunched foil. Blind bake for 10 minutes.
  2. 2. Remove the foil and spoon 1 heaped tbsp mincemeat into each pastry case and warm for 5 minutes in the oven.
  3. 3. 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.
  4. 4. Dollop the meringue onto the pies and bake for 3-4 minutes, until lightly golden. Makes 12.

Nutritional info

Per pie: 204kcals, 8.1g fat (4.5g saturated), 2.2g protein, 32.6g carbs, 20.8g sugar, 0.2g salt

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