Two variations of traditional Mince pies , my mum used to make .
Make the mince pies as described here , here or here but don’t cover with pastry. I don’t use Butter.
Viennese Mince Pies
2 oz Caster Sugar
4 oz Butter or Soft margarine
6 oz Plain Flour
Cream the sugar and fat together until light and fluffy.
Add the flour and mix well to a stiff dough.
Place mixture into a piping bag, and pipe around the edge of each mince pie. You can make shortbread biscuits from any left over mixture.
Bake in the oven at 180C ( Fan Oven) for 15 minutes.
Meringue Topped Mince Pies
Part cook the mince pies for 8 – 10 minutes at 170 – 180C . Remove pies from the oven. Reduce the oven temperature to150 C.
2 egg whites ( I use reconstituted pasteurised dried egg white)
4 oz Caster Sugar
Whisk the egg white until stiff – it should form peaks.
Whisk the Caster sugar into the egg white a little at a time.
Cover the top of each mince pie with about 1 dessertspoonful of meringue .
Bake for 5 – 10 minutes at the lower temperature, check the pies aren’t overcooking at frequent intervals .
You can top with a glace cherry when cooked.
