Merry Mince Pies with sweet mincemeat, rum or brandy, cherries, and a delightful meringue topping. Something different for Christmas this year.
Recipe updated from an original one published in a little booklet Cooking by Electricity (undated) by the Electricity Board’s Demonstrators who were based at Danesfort, Malone Road, Belfast.
MERRY MINCE PIES
- 110 g / 4 oz / 1/2 cup butter
- 170 g / 6 oz / 1.5 cups plain flour
- 2 dessertspoons milk
- 3 tablespoons caster sugar
- 195 g / 7 ozs. sweet mincemeat
- 110 g / 1/4 lb cherries (canned or fresh)
- 1 tablespoon rum or brandy
- 1 tablespoon cornflour
- 2 egg whites
- 110 g / 4 oz / 1/2 cup caster sugar
- Make pastry – rub butter into flour, add sugar and combine with just enough milk to make a smooth dough.
- Line patty tins with pastry, using up all the pastry for the bases of the pies.
- Put mincemeat, rum and cornflour in a pan, bring to boil and boil for 2-3 minutes, stirring all the time.
- Add quartered cherries, reserving sufficient for decoration.
- Place a teaspoon of mixture in each tartlet and bake near top of hot oven at 400F -425F / 200C – 220C / Gas Mark 6 -7 for 15 minutes.
- Whisk egg whites, fold in sugar and pipe a Iittle in rounds on each mince pie covering mincemeat.
- Place a halved stoned cherry in centre of each and return to a slow oven 300F / 150C / Gas Mark 2 for 20 minutes. Serve hot or cold.
- For a more moist filling bake pastry cases ‘blind’, then fill with cooked mince meat mixture. Top with meringue and bake as above.