Festive Mince Pies topped with Spiced Meringue

 

Ingredients - Makes 8 to 12 mince pies

Pastry

75 grams Unsalted Butter, softened

40 grams Icing Sugar

1 Egg, beaten

1 Pinch of Salt

150 grams Plain Flour, plus extra for dusting

 

Meringue

100 Grams Egg Whites

200 Caster Sugar

1/4 Teaspoon Mixed Spice 

 

 

Mincemeat filling

500 Grams Good Quality Mincemeat

1 Cooking Apple, peeled and grated

30 Grams Pitted Dates, finely chopped

25 Grams Dried Cranberries, finely chopped

1 Teaspoon Black Molasses Treacle 

 

Method 

1. For the pastry, place the butter and icing sugar into metal bowl and cream to almost a pale colour. You can use an electric whisk or do by hand.

2. Gradually add the egg and salt and incorporate well into the mix.

3. Sieve the flour. Add to the mix and combine until you have formed a dough (do not over mix the pastry).

4. Place the pastry on the worktop with a lightly floured surface and shape into the shape of a block of butter. Wrap in cling film and place in the fridge to rest for approx 2 hrs.

5. Place the pastry on some parchment paper and sprinkle with flour. Roll the pastry out to approximately 3mm thickness.

6. Using a pastry cutter, cut the pastry to the desired size for the pastry tin your using. Place it back in the fridge just to firm up the pastry and then mould the pastry into the pastry tin.

7. Combine all the mincemeat ingredients into a bowl and give a good stir. I like adding a couple of shots of port at this point.

8. Take out the pastry from the fridge. Spray each mould with some vegetable spray then line the mould with the pastry.

9. Fill the moulds up to 3/4 with the mince meat filling.

10. Place in the oven at 180 degrees for about 15-20 minutes until the pastry is cooked. Take out from the oven and leave to cool. Once cool, remove the mince pies and place on a wire rack.

11. Place 100 grams egg whites and 100 caster sugar into a mixing bowl and, using a whisk attachment, whisk the eggs and sugar until meringue is thick and creamy. Place the extra 100 grams of sugar into the mix and incorporate into the meringue. Keep whisking until all the sugar has dissolved and the meringue is not a grainy texture.

12. Fold the mixed spice into the meringue and the place into a piping bag. Pipe on the top of the mince pies and using a crème brûlée torch glaze the egg meringue.

13. Serve warm.

 

 

  Mulled Wine

 

Ingredients 

1 Bottle Of Medium Bodied Red Wine

125ml Orange Juice

125ml Apple Juice

50ml Spiced Rum

4 Star Anise

1 Cinnamon Stick

10 Juniper Berries, crushed

1 Bay Leaf

1/2 Orange Zest

6 Cloves

1/4 Teaspoons Grated Nutmeg

60 Grams Honey

2 Earl Grey Teabags

 

Method 

1. Place the red wine in a suitable saucepan and add all the other ingredients.  Bring to the boil and then simmer for around 20 minutes.

2. Remove from the stove and filter through a coffee paper filter or a fine sieve.

 

 

 

  

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