Macaroon-topped Mince Pies
Mince pies had their origin in Tudor times. They were rectangular in shape and had a pastry baby on top to represent the crib and Jesus. They were made with minced meat and spices. Later the meat was replaced with fruit and suet to remind us of the meat used. Today's mince pies, round in shape, are altogether a much tastier bite.
- Preparation
- 40 mins
- Cooking
- 25 mins
Ingredients
Pastry
- 10oz Plain Flour
- Pinch of salt
- 6oz hard margarine (Echo)
- 2 egg yolks and 1 tablespoon water
- 1 level tablespoon caster sugar
Filling
- 2 egg whites
- 4oz ground almonds
- 6oz caster sugar
- 1 teaspoon cornflour
- 2 teaspoons water
- Drop of vanilla essence
- Mincemeat
- Flaked almonds
Method
- Sift together flour and salt. Rub in margarine to resemble fine crumbs and add caster sugar. Make to a firm dough with egg yolks and water. Knead lightly and chill for 20 minutes.
- Lightly whisk egg whites, add sugar and ground almonds. Mix together cornflour, water and essence and add to mixture. Beat well.
- Use pastry to line tart tins and put a teaspoon of mincemeat in base. Cover with a teaspoon of almond mixture and put one or two flaked almonds on top.
- Bake for about 25 minutes at Gas 5 / 375 elec / 190c or until pale golden.
Will freeze.
Thank you to Holly E for the photo.