Chocolate Amaretto Meringue Mince Pies

Chocolate Amaretto Meringue Mince Pies


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About this recipe: 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!


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 blueberries
  • 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
  • 175g/6oz sugar

Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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