Meringue-topped mince pies

Meringue-topped mince pies
  • Serves icon Makes 12
  • Time icon Takes 25 minutes to make, 18-19 minutes to cook, plus chilling

These meringue-topped mince pies are a must-make recipe for this Christmas season.

Nutrition: per serving

Calories
204kcals
Fat
8.1g (4.5g saturated)
Protein
2.2g
Carbohydrates
32.6g ( 20.8g sugar)
Salt
0.2g
Calories
204kcals
Fat
8.1g (4.5g saturated)
Protein
2.2g
Carbohydrates
32.6g ( 20.8g sugar)
Salt
0.2g

Ingredients

  • 12 heaped tbsp mincemeat (use ready-made or see know-how)
  • 1 quantity home-made pastry

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 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.

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