Meringue-topped mince pies

  • Makes 12
  • Takes 25 minutes to make, 18-19 minutes to cook, plus chilling
  • Easy
These meringue-topped mince pies are a must-make recipe for this Christmas season.

Nutritional info per serving

  • Calories204kcals
  • Fat8.1g (4.5g saturated)
  • Protein2.2g
  • Carbohydrates32.6g ( 20.8g sugar)
  • Salt0.2g

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  • 1 heaped tbsp mincemeat
  • 1 quantity home-made pastry 

For the meringue

  • 2 large free-range egg whites
  • A pinch of salt
  • 125g caster sugar


  1. Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out 1 quantity home-made 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.

From December 2008

Main Ingredients:

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