Method
Step 1:
Place the flour and sugar in a large bowl and using your fingers, gently rub in the butter and lard until it resembles breadcrumbs (or place in food processor and whiz until it resembles breadcrumbs).
Step 2:
Add 2-3 tbsp of ice cold water, a little at a time, until it comes together in a soft dough. Knead gently into a ball, wrap in cling film and chill for 15 minutes.
Step 3:
Preheat the oven to 220 °C (fan 200°C, gas mark 7)
Step 4:
On a lightly floured surface, roll out half the pastry until 3mm thick. Take a 7.5 cm fluted cutter and stamp out 24 circles and use to line a 12 hole bun tin. Place a heaped tsp of mincemeant into each pastry case.
Step 5:
Bake for 15 minutes until golden brown. Remove from the oven but keep the oven on.
Step 6:
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.
Step 7:
Spoon the meringue onto the pies and bake for 3-4 minutes until the meringue is lightly golden.
Ingredients
For the pies
- 250g Allinson's Plain White Flour
- 100g Butter (unsalted) (cold and cut into cubes)
- 25g Lard
- 2 tbsp Water (ice cold)
- 3 tbsp Billington's Unrefined Golden Caster Sugar
- 400g Mincemeat
- 250g Allinson's Plain White Flour
For the meringue topping
- 2 Egg white(s) (free range)
- 1pinch Salt
- 125g Billington's Unrefined Golden Caster Sugar
Recipe Reviews
These mince pies were amazing, made them last year and planning to make them again this year as I got so many comments on the taste as well as them being something a bit different.
Ingredients
For the pies
- 250g Allinson's Plain White Flour
- 100g Butter (unsalted) (cold and cut into cubes)
- 25g Lard
- 2 tbsp Water (ice cold)
- 3 tbsp Billington's Unrefined Golden Caster Sugar
- 400g Mincemeat
- 250g Allinson's Plain White Flour
For the meringue topping
- 2 Egg white(s) (free range)
- 1pinch Salt
- 125g Billington's Unrefined Golden Caster Sugar