My family love mince pies so this year I wanted to try something a little different, so I added a bit of snow!
For the pastry you will need:
- 200g plain flour
- 100g cold unsalted butter cut into bits
- 1 large egg
For the snow you will need
- 1 egg white
- 175g icing sugar
- 4 tbsp orange juice (optional)
- Mincemeat from a jar (there are many types around choose your favourite, remembering if children will be eating these forget the brandy)
Plus a food processor, bun tin and electric hand mixer!!
For the pastry put the flour and butter into the food processor and whizz until the butter is incorporated into the flour and it looks like fine breadcrumbs.
Add the egg and whiz until it becomes a ball, stop immediately.
Take the pastry out of the processor and wrap with cling film and put in the fridge to chill.
When the pastry is chilled (at least 30 mins) roll it out and cut out 12 circles. The amount of pastry for this recipe will make 24.
Put the pastry circles in the bun tin and spoon in a large teaspoon of mincemeat.
Preheat your oven to 2000C and when up to temperature cook the pies for 20 minutes, keeping an eye on them for the last 5 minutes you don’t want them to burn.
Take them out of the oven, allow to cool for 5 minutes, then take them out of the tin and allow to cool completely on a wire rack.
To make the topping get a heatproof bowl and sit it on a pan of simmering water, making sure the water doesn’t touch the bowl.
Put all the ‘snow’ ingredients into the bowl and use your electric hand mixer to whisk for 6 – 8 minutes until it is glossy and stands in soft peaks.
Remove from the heat and whisk for another 2 minutes.
Spoon a dollop of ‘snow’ onto each cold mince pie and leave for an hour or two (if you can resist) until the topping has set slightly.
You should have some topping left over, you can use this to make the second batch of snow capped mince pies.