Macaroon Mince Pies

In Blog, Seasonal Recipes, Winter by Luke StuartLeave a Comment

Making Mince Pies this year but want something a bit different? Try this recipe…

  • Mini Macaroon Mince Pies (makes 1 mini muffin tray or equivalent)
  • RICH SHORTCRUST
  • 230g plain white flour
  • 115g cold butter, cubed
  • 50ml water, approximately
  • FILLING
  • 200g homemade mincemeat
  • TOPPING
  • 2 egg whites
  • 75g sugar
  • 75g ground almonds
  • Flaked almonds, to decorate
Method:
1. For the pastry: Place the flour and salt into the bowl of a freestanding mixer and attach the ‘K’ beater.
2. Add the butter and turn the machine on. Gradually increase the speed to moderate, then throw a T-towel over to reduce flour spray. After approximately 5 minutes, gradually, turn the machine off then remove the bowl and shake well. When the mixture resembles ‘fine breadcrumbs’ add the measured water and gradually return to a moderate speed.
3. Allow the ‘K beater’ to bring the dough together, then immediately tip onto a clean surface and lightly knead until a smooth paste is formed. Wrap the pastry in paper and relax in the fridge for at least 30 minutes. Remove from the fridge and relax for a further 15 minutes, before using.
4. Preheat the oven to 190°c.
5. Take ‘walnut sized’ pieces of the pastry and line the tin using the ‘plunger’. Alternatively, roll, cut and line in the traditional way.
6. Place less than a teaspoon of mincemeat in each pastry case.
7. For the topping: Whisk the whites until soft peaks.
8. Beat in half the sugar, then fold in the remaining. Finally, fold in the ground almonds.
9. Top the mince pies with less than a teaspoon of the macaroon topping.
10. Push in a couple of flaked almonds then slide into the oven to for approximately 18 minutes.White Pepper’s Top Tip – Making your own pastry makes all the difference to the taste of these little pies. Substitute the water in the pastry with egg yolks for a more luxurious version, and/or grate half the zest of an orange into the flour, for that extra Christmassy flavour.

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