FESTIVE MINCE PIES – with a twist
The Master Pie Maker
Festive Mince Pies are a must in most households at this time of year, however, these are mince pies with a Twist. Take your Christmas teatime treats to the next level.
FESTIVE MINCE PIES - with a twist
FESTIVE MINCE PIES - with a twist
Adjust Serving Size
PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
Calories per Serving 306
Equipment
- You will also need a sugar therthermometer
Ingredients
For the Pastry
- 250 g plain flour
- 60 g icing sugar
- 125 g unsalted butter cubed and cold
- 2 egg yolks large
For the Filling
- 200 g mincemeat home-made or shop bought
For the Topping
- 225 g sugar caster
- 3 egg whites medium
- Icing sugar for dusting (optional)
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
To Make the Pastry
- Place the flour and sugar in a mixing bowl. Add in the unsalted butter and rub into the flour/sugar with you fingers until the resembles breadcrumbs.
- Now add the egg yolks and mix to combine.
- Bring your dough together, using a little ice cold water, use only enough to allow the pastry to come together when squashed with your hand.
- Press your dough together to form a flat round and wrap in cling film, place in the fridge for about an hour to relax.
- Now it’s time to pre-heat your oven to 180ºC
- Then roll the dough out to about 2mm thick . Stamp out circles using a pastry cutter or the rim of a suitably sized tumbler, then gently ease each one into your muffin tin. Squeeze together and re-roll the pastry scraps until the tin is full. (any spate pastry can be frozen and used nest time)
- When you’ve done all your pastry cases, fill them up with your mincemeat right to the top of the cases, pushing down gently to pack as much in as you can and level the top.
- Bake your mince pies for 12-15 minutes until the pastry is golden and the filling is gently bubbling. Leave to cool and firm up a little in the tray,
To Make the Meringue Topping
- In a medium sauce-pan, gently heat sugar and 5 tablespoons of water, stirring to dissolve the sugar. Once fully dissolved, turn up heat to medium-high and boil the syrup, without stirring further, until mixture reaches 120°C on a sugar thermometer. Remove pan from heat.
- Meanwhile, whisk egg whites in the bowl of a stand mixer (or in a large, clean bowl with a handheld electric whisk) to stiff peaks. With the motor on low and whisking constantly, gradually trickle the hot sugar syrup on to the stiff egg whites. Once all the syrup has been added, continue beating until meringue is completely cool.
- Transfer to a piping bag, cut the tip of the bag off to give a 4-5cm piping hole, and pipe a pointed blob on to each mince pie. Use a blowtorch, if you have one, to gently toast the meringue, or flash under a hot grill for 1-2min, until just golden. Serve just warm or at room temperature.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, British, Cakes, Pastries & Biscuits, Christmas, Cuisine, Desserts & Puddings, Pies & Tarts, Recipes, Teatime Treats, Snacks, Party Food, The Master Pie Maker
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