Makes 24

Mince pies recipe

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Takes about 30 minutes to make, about 20 minutes to bake, plus chilling and cooling

260g plain flour, plus extra for dusting
130g unsalted butter, chilled and cubed
500g mincemeat (see recipe)

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1. To make the pastry, put the flour, butter and a good pinch of salt in a food processor and whizz briefly until crumb-like. Add 2-3 tablespoons cold water and briefly whizz again until the mixture comes together. Tip out, bring into a ball and wrap in cling film. Chill for 30 minutes.
2. Preheat the oven to 190°C/ fan170°C/gas 5. Roll out the pastry on a lightly floured surface and use a 7cm fluted cutter to stamp out 24 pastry bases. Use to line 2 x 12-hole patty tins. Spoon 1 tablespoon of mincemeat into each.
FOR THE MERINGUE TOPPING
1. Bake the mince pies for 15 minutes. When nearly ready, whisk 2 egg whites in a large bowl to stiff peaks. Gradually whisk in 100g caster sugar until you have a stiff, glossy meringue. Spoon on top of the mince pies, peaking the surface, and bake for 5 minutes, until pale golden. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Per serving: 153kcals, 5.5g fat (2.9g saturated), 1.4g protein, 25.9g carbs, 16.6g sugar, trace salt
FOR THE MACAROON TOPPING
1. Bake the mince pies for 10 minutes. When nearly ready, whisk 2 egg whites in a bowl to stiff peaks. Fold in 75g caster sugar, then 75g ground almonds. Spoon on top of the mince pies, making sure it touches the pastry all around. Bake for a further 8-10 minutes, until lightly browned. Cool in the tin for 5 minutes, then transfer to a rack to cool. Dust with icing sugar to serve.
Per serving: 170kcals, 7.3g fat (3.1g saturated), 2.1g protein, 25.7g carbs, 16.3g sugar, trace salt
FOR THE CRUMBLE TOPPING
1. In a bowl, rub 150g cubed chilled butter into 150g self-raising flour until crumb-like. Stir in 75g golden caster sugar and form into biscuity little clumps. Stir in 50g chopped nuts, such as walnuts, almonds or macadamias, and pile on top of the uncooked mince pies. Bake for 17-20 minutes, until golden. Cool in the tin for 5 minutes, then transfer
to a rack to cool completely.

Nutritional info

Per serving: 229kcals, 12.2g fat (6.3g saturated), 2.1g protein, 29.6g carbs, 15.8g sugar, 0.2g salt

Chef's tip

Each of these 3 toppings is sufficient for 24 mince pies. So either choose 1 of the toppings, or halve the ingredients of 2 toppings, and use for 1 batch of mince pies.

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