These luxurious modern mince pies have a fruity, chocolate and liqueur filling and are topped off with meringue. They might not be traditional but they are incredibly tasty!
Be the first to make this!
Makes: 24 mince pies
For the pastry
350g/12oz plain flour
25g/1oz icing sugar
225g/8oz butter, cubed and chilled
2 large egg yolks
For the filling
225g/8oz Madeira cake, finely crumbled
125g/4oz dried cherries
125g/4oz dried cranberries
125g/4oz flaked almonds
225g/8oz luxury milk or plain chocolate, roughly chopped
6-8 tablespoons Amaretto (almond liqueur)
For the meringue topping
3 large egg whites
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:45min › Cook:20min › Ready in:1hr5min
To make the pastry: sift the flour and icing sugar into a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. In a small bowl, mix together the egg yolks and 3 tablespoons of ice-cold water, then stir into the flour mixture. Bring the mixture together with your hands to form a dough and gently knead on a well-floured surface until smooth. Wrap in greaseproof paper and chill 20 minutes.
Meanwhile mix together all the ingredients for the filling and set aside. Preheat the oven to 190 degrees C /Gas Mark 5. Lightly flour 2 bun trays.
Thinly roll out the pastry on a well-floured surface. Use a fluted biscuit/scone cutter to stamp out pastry circles and line the bun trays. Prick pastry all over with a fork.
Spoon a generous helping of the filling into the pastry cases; bake the pies for 15-20 minutes until the chocolate just starts to melt and the pastry is golden brown. Allow to cool before removing from tins.
For the meringue topping: Whisk the egg whites until stiff. Gradually whisk in 150g/5oz caster sugar until the mixture is glossy. Spoon the meringue on top of the baked mince pies and place under under a preheated medium-hot grill. Cook for 1or 2 mins until the meringue just begins to caramelise and brown.