Meringue Mince Pies
A delicious twist on the traditional British Christmas treat. The combination of the sweet and tangy mincemeat filling with the light and fluffy meringue topping creates a perfect balance.
Ingredients
100 g butter, chilled, cubed
75 g icing sugar
200 g plain flour
salt, to taste
1 egg
For the filling
400 g mince pie filling
For the meringue
2 egg whites
100 g caster sugar
Instructions
STEP 1/3
Making the pastry
Fit the K-Beater.
Add butter, sugar, flour and salt into the Appliance bowl.
Mix for 2 minutes, speed 2.
(Tip: Start the machine on speed Min and gradually increase speed.)
Then add egg.
Mix for 1 minute, speed 2.
Wrap the pastry in plastic wrap.
Chill in the fridge for 20 minutes.
STEP 2/3
Preheat the oven to 180ºC.
Place the chilled pastry on a lightly floured work surface.
Using a rolling pin, roll out until 5 mm thick.
Cut the pastry into rounds, big enough for the holes of the cupcake tin.
Line the cupcake tin with the pastry rounds.
Bake for 5 minutes, 180ºC.
Remove from the oven and add mince pie filling into each pastry cup.
Bake until golden brown for 10-15 minutes, 180ºC.
Remove from the oven and let cool in the tin.
STEP 3/3
Making the meringue
Clean the Appliance bowl and fit the Whisk Tool.
Add egg whites into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Max.
While the machine is running, gradually add sugar.
Mix for 3 minutes, speed Max.
Transfer the meringue to a piping bag fitted with a large plain tip.
Pipe a swirl of meringue onto each pie.
Use a blowtorch to lightly toast the meringue.
(Tip: Or place under a hot grill for a few seconds.)
Serve
Best eaten on same day, or store in the fridge for up to two days.
Meringue Mince Pies
A delicious twist on the traditional British Christmas treat. The combination of the sweet and tangy mincemeat filling with the light and fluffy meringue topping creates a perfect balance.
Ingredients
100 g butter, chilled, cubed
75 g icing sugar
200 g plain flour
salt, to taste
1 egg
For the filling
400 g mince pie filling
For the meringue
2 egg whites
100 g caster sugar
Instructions
STEP 1/3
Making the pastry
Fit the K-Beater.
Add butter, sugar, flour and salt into the Appliance bowl.
Mix for 2 minutes, speed 2.
(Tip: Start the machine on speed Min and gradually increase speed.)
Then add egg.
Mix for 1 minute, speed 2.
Wrap the pastry in plastic wrap.
Chill in the fridge for 20 minutes.
STEP 2/3
Preheat the oven to 180ºC.
Place the chilled pastry on a lightly floured work surface.
Using a rolling pin, roll out until 5 mm thick.
Cut the pastry into rounds, big enough for the holes of the cupcake tin.
Line the cupcake tin with the pastry rounds.
Bake for 5 minutes, 180ºC.
Remove from the oven and add mince pie filling into each pastry cup.
Bake until golden brown for 10-15 minutes, 180ºC.
Remove from the oven and let cool in the tin.
STEP 3/3
Making the meringue
Clean the Appliance bowl and fit the Whisk Tool.
Add egg whites into the Appliance bowl, fit the splashguard.
Mix for 1 minute, speed Max.
While the machine is running, gradually add sugar.
Mix for 3 minutes, speed Max.
Transfer the meringue to a piping bag fitted with a large plain tip.
Pipe a swirl of meringue onto each pie.
Use a blowtorch to lightly toast the meringue.
(Tip: Or place under a hot grill for a few seconds.)
Serve