Meringue & Mince Pie Curd Pies


Introduction
- Prep time
- 15 Minutes
- Cooking time
- 15 Minutes
- Serves
- Serves
- Summary
- A twist on a traditional mince pie with our Christmas Pudding Curd & light meringue, it's bound to be a winner this party season!
- Ingredients:
- 10 tablespoons of Cottage Delight Tipsy Mincemeat
- Cottage Delight Christmas Pudding Curd
- 1 x roll of ready made pastry
- 2 large free-range egg whites
- A pinch of salt
- 125g caster sugar

Cooking Method
Preheat the oven to 200 degrees c, fan 180, gas 6.
Thinly roll out the ready made pastry on a floured surface.
Using a cutter (7-8 cm), cut out 10 circles.
Take each circle and line a 10 hole cake tin or mince pie tin.
Prick the bases with a fork and fill with scrunched foil.
Blind bake for 10 minutes.
Remove the foil and spoon 1 heaped tbsp of Tipsy Mincemeat into each pastry case and 1 tbsp of Christmas Pudding Curd and warm for approx. 5 mins in the oven.
Whilst your pies are warming, whisk the egg whites and a pinch of salt to medium peaks with a hand whisk.
Gradually add the sugar and whilst until it becomes stiff .
Spoon the meringue onto the pies and bake for 3-4 minutes until meringue is lightly golden.
Enjoy!
Optional: use a blow torch to sear the tips of the meringue to give it a more golden look.