We ate all the crumble topped mince pies and because I've got lot's of mincemeat to use up I decided to rustle up these little beauties.
|A cloud of crispy meringue|
|Mini Mince Pies with lids|
I always use Delia's mincemeat recipe (it doesn't boil over) and if there is any left it keeps well.
You will need: 12 cup bun tin, greased and mincemeat
Recipe: for Meringue Topped mince pies or use the sweet pastry to make mini mince pies with lids.
For the sweet pastry:
225g plain flour, 115g butter, 50g lard, 25g icing sugar, 1 egg
1. Preheat the oven to 180ºC. Sift flour into a bowl add the butter and lard. Rub the fat into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar and then the beaten egg. Bring together to form a smooth dough. Place in plastic bag and refrigerate for 30 minutes.
2. Roll out just over half the pastry to 3mm thickness and cut out circles large enough to fit the base of the tart tins.
3. Place a dessert spoon of mincemeat into each pastry base.
2 egg whites
100g golden caster sugar
1. Whisk 2 egg whites to the soft peak stage. Gradually whisk in 100g caster sugar teaspoon by teaspoon until the meringue is stiff and glossy.
2. Place blobs of meringue on top of the mince meat and bake for 20 minutes, until pale golden. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the Mini Mince Pies - follow the sweet pastry recipe and cut out lids to fit the tops of the mince pies. Place a dessert spoon of mincemeat into each pastry base. Wet the lids and press on to the sides of the pastry bases. Cut twice into each pastry lid and place the tray in the fridge for 30 minutes. Bake for 20 minutes. When they come out of the oven sprinkle with plenty of caster sugar. Cool in the tin for 10 minutes and then remove the pies to a wire rack. They will freeze successfully.