Baked Alaska mince pies

With gooey homemade meringue

Baked Alaska mince pies

Baked Alaska mince pies

Serves 10
Cooks In1 hour plus cooling time
DifficultyNot too tricky
Nutrition per serving
  • Calories 290 15%
  • Fat 11.3g 16%
  • Saturates 5.4g 27%
  • Sugars 35g 39%
  • Salt 0.4g 7%
  • Protein 3.6g 7%
  • Carbs 51.3g 20%
  • Fibre 1g -
Of an adult's reference intake
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Ingredients

  • flour , for dusting
  • 300 g shortcrust pastry
  • 300 g mincemeat
  • 2 free-range egg whites
  • 100 g caster sugar
  • 1 small tub good-quality vanilla ice cream
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Method

  1. Preheat the oven to 180ºC/350ºF/gas 4. Dust a clean work surface and rolling pin with flour, and roll out the pastry until it is a little thicker than a £1 coin – about 4mm thick. Carefully cut out 10 circles of pastry large enough to line 7–8cm individual fluted tart tins. (Alternatively, cut out smaller circles and line a 12-hole bun tray.)
  2. Spoon the mincemeat into the pastries and bake for 20 minutes, until cooked through and golden, and the mincemeat is bubbling hot. Set aside on a wire rack to cool completely.
  3. In a clean bowl, whisk the egg whites with 1 tablespoon of caster sugar until it thickens and you have stiff peaks. Gradually whisk in the rest of the sugar and keep whisking for a few more minutes until the meringue turns thick and glossy.
  4. Cover each mince pie with a shallow scoop of ice cream and then top with a dollop of meringue. Fork the meringue up a bit so it gets little peaks all over it, then brown briefly under a hot grill before serving.