Happy New Year! I’m sure by now a lot of you are either sick of Christmas food, or you’re embarking upon a new healthy eating plan alongside a fitness regime. However if you’re one of the few people that is still interested in using up any leftovers you might have, or you just really like mincemeat and don’t think it should be relegated to the festive period, then this mincemeat meringue pie is for you.
I love mince pies, but sometimes there’s just too much pastry and not much else going on. So instead of topping mine with more pastry, I topped them with meringue, it adds a nice sweetness and a change in texture, which I think compliments the pastry really well.
This mincemeat meringue pie recipe should make more than you need for one pie, I managed to get around 9-12 small mince pies made as well. These can be made without blind baking the pastry, just place the small pastry rounds in a muffin or cupcake tin and prick with a fork, fill them with a heaped teaspoon of mincemeat and bake in a pre-heated oven at 180C Fan for 10 minutes. Then top with any extra meringue and bake for another 10-15 minutes until golden, be careful when removing the pies from the pan as the meringue can separate from the pastry case.
I’ve made a lot more pies and tarts in the last few months as I’m really enjoying blind baking since I bought Julie Jones’ book The Soulful Baker. It has so many tips for blind baking and it’s really improved my pastry success.
Coming into 2018, I want to take the blog in a slightly different direction, by the end of this year I’d like to have more savoury pastry and bread recipes on the blog. I also want to attempt some more professional looking patisserie, glazed entremets, revisits of the classics and I’d like to do more chocolate making.
Time and money are the two main constraints of the blog though, I struggle to find the time to create some of the more elaborate dishes you see on here, like this croquembouche or these Valrhona Dulcey hazelnut entremets, but when I am able to make them, I enjoy it so much.
Also some of the ingredients cost so much, purely because of the small quantities I need to buy them in. So I intend to start making my own ingredients as well, like feuilletine, praline pastes and other fillings.
Mincemeat Meringue Pie
- ***Shortcrust Pastry***
- 230 g Plain Flour
- 125 g Unsalted Butter
- 50 g Icing Sugar
- 1/2 Tsp Ground Cinnamon
- 1 Egg Yolk + 1 Egg Yolk for glazing
- 2 Tbsp Milk
- 400 g Mincemeat
- 4 Egg whites
- 250 g Caster Sugar
- Next make the pastry. Place the flour and butter in the food processor and gently mix until it resembles breadcrumbs.
- Add the icing sugar and cinnamon and mix through.
- Add the egg yolk and the milk and mix until it starts to form a dough.Take the dough out of the machine and shape it into a block about 1cm thick, this will make it easier to roll out.
- Rest in the fridge for at least 1 hour.
- Take a 25cm flan/pie dish and roll out the pastry between two sheets of greaseproof paper so that you don't add any extra flour. When the pastry is rolled out big enough to cover the tin lay the pastry over the tin, pressing it into the sides and base of the tin.
- Leave the excess pastry overhanging the edge, this will help with shrinkage. Trim the pastry a little if necessary.
- Place the pastry case in the fridge for 30mins to chill a little. Pre-heat the oven to 180C Fan/200C and line the pastry case with baking parchment and baking beans. Blind bake the pastry for 15 minutes. Then remove the baking beans and baking parchment and return to the oven for 5 minutes.
- Check the pastry over to see if it needs any of the cracks patching use some raw pastry and fill the holes. Take the egg wash and brush it all over the pastry and bake for another 15 minutes.
- When the pastry is golden, remove it from the oven.
- Fill the pastry case with the mincemeat (you may not need all of it) so that there is about 2-3mm of pastry exposed.
- Next make the meringue topping, 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.
- Take the meringue and put in it a piping bag with a french tip fitted, pipe small blobs of meringue in a circle shape or a spiral whichever you prefer working into the centre of the pie.
- Place the pie in the oven that has been preheated to 180C Fan and bake for 30 minutes or until the meringue is golden on top.
- Leave the pie to cool for around 10 minutes before removing from the pan and placing on a rack to cool.
If there’s anything you’d like to see me make this year, please let me know in the comments.
Thanks for reading,