For the pastry:
125g plain flour
25g icing sugar
75g cold butter
1 egg yolk
2-3 tbsp cold water
Zest of 1 orange
For the filling:
1 pear, peeled and chopped
30g dried cranberries
Zest of 1 orange
For the meringue:
2 large eggs, separated
125g caster sugar
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease the holes of two mince pie trays with melted butter.
- In a large bowl, sieve together the flour and icing sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.
- Mix in the egg yolk and enough water to form a soft dough. Turn the pastry onto a floured surface and lightly knead until the dough comes together. Wrap in cling film and refrigerate for at least 30 minutes.
- On a floured surface, roll out the dough to about 4mm thick. Using a fluted 9cm biscuit cutter, cut out 24 discs and press them into the prepared mince pie trays. Chill in the fridge for 15 minutes.
- In a large bowl, mix together the filling ingredients and set aside.
- Line the pastry cases with small squares of parchment paper and fill with baking beans. Bake the pastry blind for about 10 minutes or until the sides of the pastry are a pale golden colour. Remove the beans and allow the pastry to cool in the cases.
- For the meringue, slowly start to whisk the egg whites, using an electric beater or a free-standing mixer with a whisk attachment. Mix until the egg whites begin to foam. Increase the speed and whisk until they reach soft peaks.
- Gradually add the caster sugar, one tablespoon at a time, whisking well between each addition. Continue to do so until all of the sugar has been added.
- Divide the mincemeat mixture amongst the pastry cases. Top each with a dollop of meringue. Return the pies to the oven for 5-10 minutes until the meringue is golden.
Per serving 121kcals, 3.2g fat (1.8g saturated), 21.8g carbs (14.6g sugars), 1.2g protein, 0.4g fibre, 0.074g sodium
Make sure to also try our tasty brownie mince pies!