Spiced Mincemeat Meringue Pies
Print recipe
| Serves | 12 |
| Prep time | 25 minutes |
| Cook time | 20 minutes |
| Total time | 45 minutes |
| Allergy | Egg, Wheat |
| Dietary | Vegetarian |
| Meal type | Dessert, Side Dish, Snack |
| Misc | Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party |
| Region | British |
| By author | Karen S Burns-Booth |
Elegant, light meringue topped mince pies with a hint of mixed spice; these make a wonderful addition to any Christmas buffet table and also make a lovely dessert after a festive meal, maybe with a dollop of cream on the side.
Ingredients
- 2 large free-range egg whites
- 125g caster sugar
- 1/2 teaspoon mixed spice
- 1 quantity home-made pastry (Standard pastry: made with 225g plain flour and 100g fats)
- 1/2 jar of home-made mincemeat
Note
Elegant, light meringue topped mince pies with a hint of mixed spice; these make a wonderful addition to any Christmas buffet table and also make a lovely dessert after a festive meal, maybe with a dollop of cream on the side. If you really want to push the boat out, add a dash of brandy or Cognac to each mince pie before adding the meringue topping.
Directions
| Step 1 | Preheat the oven to 200C/Gas Mark 6. Roll out the pastry on a lightly floured surface. Press out 12 circles with a pastry cutter and then line a 12 hole mince pie or bun tin with the pastry circles. Prick the bases with a fork and then bake them blind bake for about 5 to 7 minutes. |
| Step 2 | Remove the baking beads from the pastry circles and spoon 1 heaped teaspoon of mincemeat into each pastry case; put them back in the oven for 5 minutes. |
| Step 3 | Meanwhile, whisk the egg whites to medium peaks with a hand mixer or in a stand mixer, and then gradually add the sugar with the mixed spice. Whisk until stiff and glossy. |
| Step 4 | Carefully spoon the meringue onto the pies and bake for 8 to 10 minutes, until the meringue is a pale golden brown. Makes 12 little pies. |
