We've added meringue to this mince pie recipe. The wintery white peaks on top of the mini-mince pies are perfect for Christmas.
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Yields:
48 serving(s)
Prep Time:
45 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Cal/Serv:
106
Ingredients
FOR THE MINCE PIES
325g
plain flour
100g
(3 ½oz) Trex, chilled and cubed
Stork baking block, chilled and cubed
600g
(1lb 5oz) mincemeat
FOR THE MERINGUE
150
(5oz) caster sugar
2
large egg whites
Edible gold glitter spray (optional)
Directions
Step 1
Make the pastry: put flour, Trex and Stork into a food processor with a pinch of salt and pulse until mixture resembles fine breadcrumbs (or rub fats into flour and salt with fingertips if you don’t have a food processor). Tip into a bowl, make a well in the centre and add 2tbsp chilled water. Stir quickly with a cutlery knife until the pastry starts to come together. Bring together with your hands and knead gently to form a smooth ball. Halve, shape into 2 discs, wrap in clingfilm and chill for 30min.
Step 2
Preheat oven to 190°C (170°C fan) mark 5. Roll out half chilled pastry on a lightly floured surface to the thickness of a £1 coin; stamp out 24 rounds using a 5cm (2in) round cutter (re-rolling trimmings as necessary). Use rounds to line a 24-hole mini muffin tin; fill cases with half of the mincemeat and chill for 15min.
Step 3
Bake the pies for 20-25min until pastry is sandy to touch and mincemeat is bubbling. Repeat with remaining pastry and mincemeat until you have 48 mini pies.
Step 4
To make the meringue, place the sugar in a saucepan with 3tbsp water; dissolve over a gentle heat. Once sugar has been dissolved, turn up heat and, using a sugar thermometer, bring the mixture to 120°C.
Step 5
Meanwhile, whisk the egg whites to stiff peaks. Once the sugar syrup has come up to temperature, carefully pour over the egg whites in a steady stream, whisking constantly. When all of the syrup has been incorporated, continue to whisk for another 15-20min, or until the mixture is cool. Transfer to a piping bag fitted with a 1cm (½in) nozzle, and pipe a swirl on top of each pie. Use a blowtorch, if you have one, to gently toast the meringue, or flash under a hot grill for 1-2min, until golden. Spritz with a little gold glitter, if you like, to serve.
GET AHEAD Make up to end of step 3 and store in an airtight container for up to 2 days. Complete recipe to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
