Meringue-topped Mince Pies
Meringue-topped Mince Pies is a modern British recipe for a classic mince pie with a pastry base, mincemeat filling and egg meringue topping. The full recipe is presented here and I hope you enjoy this classic British version of: Meringue-topped Mince Pies.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Makes:
30
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesCake RecipesBritish Recipes
Here is an interesting twist on the traditional Christmas cake that is a variant of the mincemeat cake which enriches the cake further by the addition of cocoa powder and white chocolate chips. Using mincemeat means that the cake can be baked just a few days before Christmas, as it does not require maturing.
Ingredients:
For the Pastry:
75g butter
75g hard margarine
300g plain flour
pinch of salt
2 egg yolks
1 tbsp caster sugar
For the Meringue:
2 egg whites
100g caster sugar
550g mincemeat (eg this site's
citrusy mincemeat)
Method:
Dice the butter and margarine. Sift together the flour and salt into a bowl. Add the butter and margarine then rub into the flour with your fingertips until the mixture resembles fine crumbs. Add the egg yolks and sugar and work into the flour mix until the ingredients come together as a dough.
Form into a ball, cover with clingfilm and set aside in the refrigerator to chill for 20 minutes. After this time, turn the pastry out onto a floured work surface and roll out thinly.
Using a 7cm diameter fluted pastry cutter cut the pastry out into 30 rounds (re-roll the scraps and cut more rounds from them). Use the pastry to line the wells of patty tins.
Fill the cases with the mincemeat, then transfer to an oven pre-heated to 190°C and bake for 10 minutes. Remove from the oven and reduce the oven temperature to 180°C.
Add the egg whites to a clean and dry bowl and beat until stiff. Add half the sugar and beat to combine. Reserve 2 tbsp of the sugar and beat the remainder into the meringue. Spoon this meringue over the mincemeat, ensuring that it's completely covered.
Sprinkle the reserve sugar over the top then return the mince pies to the oven and bake for about 12 minutes, or until the meringue topping is golden. Remove from the oven and allow the mince pies to cool in the patty tins for 10 minutes before transferring to a wire rack to cool further.
Serve either warm or cold.
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