A delectable variation on a classic Christmas treat. These meringue-topped mince pies are sure to be a winner at your festive gathering.
Ingredients
- 1 quantity home-made pastry
- 1 heaped tbsp mincemeat
- (see How To make mince pies in the Know How section for the recipes)
For the meringue
- 2 large free-range egg whites
- A pinch of salt
- 125g caster sugar
Method
- 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. Remove the foil and spoon 1 heaped tbsp mincemeat into each pastry case and warm for 5 minutes in the oven.
- 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. 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