Ideal for tradition with a twist, Bryn Williams shares his secrets to these mini meringue mince pies
To make the mincemeat mix (2kg):
• 250g suet (minced)
• 250g mixed peel (chopped)
• 250g currants
• 250g sultanas
• 250g raisins
• 250g apples (grated)
• 250g soft brown sugar
• 10g mixed spice
• 1.5 orange grated zest and juice
• 1 lemon grated and juice
• 60 ml rum
• 60 ml brandy
• 40 ml whiskey
1 Mix all the ingredients together and store in sterile Kilner jars in the fridge. For the first month, mix every 2-3 days.
To make the meringue-topped mini mince pies
• 1 packet of pre-rolled shortcrust pastry
• 2 medium free range egg whites
• 100g caster sugar
1 Preheat the oven to 180°C, gas mark 4 and grease a 24-hole mini muffin/tart tin with butter. Use a 6cm round cutter to cut out 24 circles of pastry. Carefully press the pastry into the greased tin.
2 Fill each pastry case with mincemeat and bake the mince pies for 10 minutes.
3 Meanwhile, make the meringue topping. Use an electric whisk to whip the egg whites to stiff peaks, then add sugar 1tbsp at a time, continuing to whisk. When the mixture is glossy and forms stiff peaks, spoon into a piping bag with plain nozzle.
4 Remove the pies from the oven and reduce oven temperature to 140°C, gas mark 1. Top each one with a swirl of meringue, then return to the oven for 10 minutes until golden. Serve warm or cold and store in an airtight container.
Recipe and image courtesy of Bryn Williams, Chef Patron of Odette’s and Porth Eirias in Wales and Executive Chef of Bryn Williams at Somerset House