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.
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
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.
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.
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.
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.
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.
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