Home > Recipes > Mince pie recipes > Meringue-topped mince pies

Meringue-topped mince pies

Name: Meringue-topped mince pies
Prep time: 25 min
Cook time: 18 min
Total time: 43 min
Yield: Makes 12
Cuisine: British recipes
Ingredients: 12 heaped tbsp mincemeat (use ready-made or see know-how); 1 quantity home-made pastry; For the meringue; 2 large free-range egg whites; A pinch of salt; 125g caster sugar

Published: 30 Nov 08
Updated: 18 Mar 24

These meringue-topped mince pies are a must-make recipe for this Christmas season if you prefer a little less pastry. Use ready-made mincemeat for even more speed.

Easy
December 2008

Test kitchen approved

Makes 12
Takes 25 minutes to make, 18-19 minutes to cook, plus chilling

These meringue-topped mince pies are a must-make recipe for this Christmas season if you prefer a little less pastry. Use ready-made mincemeat for even more speed.

Nutrition: per serving

Calories: 204kcals
Fat: 8.1g (4.5g saturated)
Protein: 2.2g
Carbohydrates: 32.6g ( 20.8g sugar)
Salt: 0.2g

Save recipe

Save

Save recipe Print

Rate

Ingredients

12 heaped tbsp mincemeat (use ready-made or see know-how)
1 quantity home-made pastry

For the meringue

2 large free-range egg whites
A pinch of salt
125g caster sugar

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Thinly roll out 1 quantity home-made pastry on a lightly floured surface. Press out 12 circles with a 7-8cm cutter and use to line a 12-hole mince pie or bun tin. Prick the bases with a fork and fill with scrunched foil. Blind bake for 10 minutes.
Remove the foil and spoon 1 heaped tbsp mincemeat into each pastry case and warm for 5 minutes in the oven.
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.