Forget ordinary mince pies, these meringue topped tarts are a fabulous new way to reinvent the traditional Christmas treat…
MAKES 12
FOR THE PIES
- 250g plain white flour
- 100g unsalted butter, cold and cut into cubes
- 25g lard
- 2 tbsp water, ice-cold
- 3 tbsp unrefined golden caster sugar
- 400g mincemeat
FOR THE MERINGUE TOPPING
- 2 Egg whites
- 1 pinch salt
- 125g unrefined golden caster sugar
EQUIPMENT
- 12-hole bun tin
- 7.5 cm fluted cutter
- Place the flour and sugar in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs. Alternatively, place in food processor and whiz until it resembles breadcrumbs.
- Add 2-3 tbsp of ice-cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.
- Preheat the oven to 220C/200C fan/gas mark 7.
- On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12-hole bun tin. Place a heaped tsp of mincemeat into each pastry case.
- Bake for 15 minutes until golden brown. Remove from the oven but keep the oven on.
- Meanwhile, whisk the egg whites and a pinch of salt to medium peaks in a mixer, then gradually add the sugar. Whisk until stiff and glossy.
- Spoon the meringue onto the pies and bake for 3-4 minutes until the meringue is lightly golden.
