Alex Luck//Hearst Owned

Snowy Deep-Filled Mince Pies

This delicious sweet twist on a classic puts the mince pie firmly in showstopper territory. If you want to enhance the orange flavour further, stir a little orange juice (or orange liqueur) into the mincemeat before using to fill the pies.

By The Good Housekeeping Cookery TeamPublished: 28 October 2020

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If you're a bit tired of traditional mince pies, then give our snowy topped mince pies a go. These mince pies are piped with pillowy meringue and deep filled in buttery, orange pastry.

NB cooking notes: plus chilling and cooling

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Yields:

Prep Time:

45 mins

Cook Time:

40 mins

Total Time:

1 hr 25 mins

Cal/Serv:

400

Ingredients

For the pastry

175 g
plain flour, plus extra to dust
75 g
icing sugar
100 g
butter, chilled and cubed
1
medium egg yolk
Finely grated zest 1 orange, plus 1/2-1tbsp juice
750 g
mincemeat

For the meringue topping

225 g
caster sugar
3
medium egg whites

You will also need

A sugar thermometer

Directions

1. Step 1For the pastry, pulse flour, icing sugar and butter in a food processor until mixture resembles fine breadcrumbs. Alternatively rub butter into flour and sugar using your fingertips. Add egg yolk, zest and juice and pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap in clingfilm and chill for 1hr.
2. Step 2Preheat oven to 190°C (170°C fan) mark 5. Lightly flour a work surface and roll out pastry to 3mm thick. Stamp out 12 x 10cm rounds, re-rolling trimmings as needed. Use rounds to line a 12-hole muffin tin and fill cases with the mincemeat.
3. Step 3Bake for 20-25min, or until pastry is golden and mincemeat bubbling. Leave to cool in tin for 15min to set pastry, then carefully transfer to a sturdy baking tray.
4. Step 4To make the meringue, in a medium pan, gently heat sugar and 5tbsp water, stirring to dissolve the sugar. Once fully dissolved, turn up heat to medium-high and boil syrup, without stirring, until mixture reaches 120°C on a sugar thermometer. Remove pan from heat.
5. Step 5Meanwhile, whisk egg whites in the bowl of a freestanding mixer (or in a large, clean bowl with a handheld electric whisk) to stiff peaks. With the motor on low and whisking constantly, gradually trickle the hot sugar syrup on to the stiff egg whites. Once all the syrup has been added, continue beating until meringue is completely cool.
6. Step 6Transfer to a piping bag, cut the tip of the bag off to give a 4-5cm piping hole, and pipe a pointed blob on to each mince pie. Use a blowtorch, if you have one, to gently toast the meringue, or flash under a hot grill for 1-2min, until just golden. Serve just warm or at room temperature.

Get ahead

Make up to 2 days ahead; store in an airtight container at room temperature. Alternatively, make to end of step 3, cool and pack into a freezer-safe container, interleaving each layer with baking parchment. Freeze for up to 3 months. To serve, reheat from frozen on a baking tray in an oven preheated to 180°C (160°C) mark 4 for 10-12min until warmed through and complete recipe.