Snow-capped Deep-filled Mince Pies is a traditional British recipe for a classic twist on the mince pie, where it's served topped with a meringue. The full recipe is presented here and I hope you enjoy this classic British version of: Snow-capped Deep-filled Mince Pies.
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Here is a modern twist on the classic, traditional Christmas mince pie. The pastry (dough) is enriched with an egg yolk and flavoured with orange zest and the mincemeat filling is topped with a tall spiral of meringue. As the meringue is made with sugar syrup, you will need a kitchen thermometer for this that can measure up to 140C.
Ingredients:
For the pastry:
175g plain flour, plus extra to dust
75g icing sugar
100 g butter, chilled and diced
1 medium egg yolk
Finely grated zest of 1 orange
1/2-1tbsp orange juice
2 tbsp Cointreau (or other orange liqueur)
750g mincemeat
For the meringue topping:
225g caster sugar
3 medium egg whites
Method:
For the pastry, stir together the flour and icng sugar in a bowl. Dice the butter, add to the flour mix and rub in with your fingertips until the mixture resembles fine crumbs. Alternatively, pulse the ingredients in a food processor until mixture resembles fine crumbs. Add the egg yolk, orange zest and just enough juice for the pastry to come together. Tip onto a floured work surface, knead lightly then shape into a ball, wrap in clingfilm and chill in the refrigerator for an hour.
Preheat your oven to 190°C (170°C fan) gas mark 5. Lightly flour a work surface and roll out pastry to 3mm thick. Stamp out 12 x 10cm rounds with a pastry cutter, re-rolling trimmings as needed. Use these rounds to line the wells of a 12-hole muffin tin then stir the orange liqueur into your mincemeat an use to fill the pastry cases.
Transfer to your oven and bake for 20-25min, or until the pastry is golden and the mincemeat is piping hot and bubbling. Remove from the oven and leave to cool in tin for 15min to set the pastry, then carefully transfer the mince pies to a sturdy baking tray.
For the meringue, gently heat the sugar with 5 tbsp water in a medium saucepan, stirring to dissolve the sugar. Once fully dissolved, turn up the heat to medium-high and boil the syrup, without stirring, until mixture reaches 120°C on a sugar thermometer. Take the pan off the heat.
Meanwhile, whisk egg whites in a clean and dry bowl until they form stiff peaks. Using an electric whisk, 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 the meringue is completely cool.
Transfer 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 either just warm or at room temperature.
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