|
|
|
|
|
Mince pies are traditionally made with a
pastry topping. However, here is my variation - one that is
loved with the 'wow' factor from all who have eaten them.
Tip: Don't miss out the rind, apricots and juice of
the oranges! Please see the footnote for another variation.
|
Pastry: |
Filling: |
Topping: |
|
225g
plain floor |
450g
mincemeat |
170g
caster sugar |
|
140g
butter |
1tbs
brandy |
3 egg
whites |
|
15g
ground almonds |
grated rind of 2 oranges
(see **Footnote for variatiom) |
|
|
pinch of
salt |
1tbs
orange juice |
|
|
15g
caster sugar |
4/5 small dried apricots (chopped) |
|
|
1-2tbs
ice cold water |
|
|
| 1. |
Sift flour and
salt into a bowl, add butter and rub in until mixture looks like fine
breadcrumbs.
|
| 2. |
Stir in sugar
and almonds. |
| 3. |
Add 1tbs water.
|
| 4. |
Using a knife,
mix to a crumbly dough, adding more water if necessary. |
| 5. |
With the
fingertips, draw dough together.
|
| 6. |
On a
lightly floured surface, knead for about 1 minute. |
| 7. |
Wrap in foil
and chill in refrigerator for 30 minutes. |
|
 |
-
While
waiting, mix together mincemeat, grated orange rind, chopped apricots, orange juice and
brandy.
|
|
| 8. |
Roll out pastry thinly and cut 24 x 7.5 cm rounds and line into well-greased
patty tins. |
| 9. |
Fill cases ¾ full with mincemeat mixture.
|
| 10. |
Cook at gas mark 6/400°F/200°C for 15-20
minutes.
|
| 11. |
Whisk
the egg whites until stiff.
|
| 12. |
Whisk
in half the sugar and continue to whisk till the mixture forms stiff peaks.
|
| 13. |
Fold in remaining sugar.
|
| 14. |
Place a little
on each cooked mince pie (or pipe in a circle), covering the mincemeat
and making sure that the meringue touches the pastry all round.
|
| 15. |
Return to a slow oven, gas mark
2/300°F/150°C, for 20 minutes until meringue is firm and golden.
|
| 16. |
If
desired, when cool, sprinkle with a very small amount of caster sugar to
give a glistening, frosty effect.
|
| 17. |
Serve
hot or cold and enjoy.
|
 |
**Footnote: Depending
on your preference, you can mix the grated orange rind into the pastry instead
of the fruit mixture. Both methods make a great mince pie! |
Download a copy of this recipe in .pdf format here.
This recipe has been downloaded
times.
If you like this recipe, you may be interested in my eBook:
'Homemade Mincemeat
and Mince Pies'
Please click
here
to check it out!
|
|
 |
 |
 |
|
In memory of 'Lucky, Sherry, Bigsy & Simba'
Copyright © Norma Kearton 2000 - 2017
|
|
