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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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These are a very pretty alternative to the original type of Mince Pies. Ingredients:
125 g shortcrust pastry |
175 g mincemeat (see home made mincemeat) |
50 g maraschino cherries, drained and quartered |
5 ml spoon lemon juice |
1 medium size egg white |
1/4 cup (50 g) 2 oz caster sugar |
3 maraschino cherries, quartered |
Directions:
1. Roll out the pastry thinly on a floured surface and use to line twelve 7.5-cm patty tins.
2. Prick the bases well and chill for 15 minutes.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Press a piece of foil into each pastry case and bake blind in the oven for 10-15 minutes.
5. Remove the foil and return to the oven for 2 minutes.
6. Mix together the filling ingredients (mincemeat, cherries and lemon juice)
7. Divide between the pastry cases.
8. Whisk the egg white until stiff, then whisk in the sugar a tablespoon at a time.
9. Spoon into a piping bag fitted with a 1 cm fluted nozzle and pipe a rosette on top of each pie.
10. Top with the cherry pieces.
11. Reduce the oven temperature to 180°C, 350°F, Gas Mark 4 for aprox 5 minutes or until golden.
12. Serve warm or cold.
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