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Amaretto mince pies


Makes: 12
timePrep time: 30 mins
timeTotal time:
Amaretto mince pies
Recipe photograph by Andrew Burton
A deliciously grown-up mince pie with all the flavours of a Christmas Amaretto Sour cocktail

Makes: 12
timePrep time: 30 mins
timeTotal time:

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Nutritional information (Mince pie)
Calories
315Kcal
Fat
10gr
Saturates
6gr
Carbs
51gr
Sugars
35gr
Fibre
1gr
Protein
3gr
Salt
0.2gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 quantity of basic pastry (see link in Step 1 or readymade shortcrust pastry
  • 2 tbsp amaretto
  • 1 x 411g jar of mincemeat - use vegetarian mincemeat if required
  • 120g caster sugar
  • 1½ tbsp lemon juice
  • 2 egg whites
  • 12 cocktail cherries, optional

Step by step

Get ahead
The pastry keeps in the fridge for up to 3 days, or can be frozen.
  1. For this recipe, you can use our basic pastry recipe - find it by clicking here - or readymade shortcrust.

    Preheat the oven to 190°C, fan 170°C, gas 5. Roll out the pastry on a lightly floured worksurface and cut out 12 x 9cm circles. Line the holes of a deep muffin tin with the pastry, carefully pressing the pastry into each hole. Stir the amaretto liqueur through the mincemeat and fill each hole with 1 heaped tablespoon. Bake in the oven for 20-25 minutes, or until golden and crisp. Leave to cool and remove from the tin.
  2. Meanwhile, for the meringue, put the sugar, lemon juice and 2 tablespoons of water in a pan. Heat gently until the sugar has dissolved then bring to a simmer until the temperature reaches 120°C on a sugar thermometer. While the sugar is coming to temperature, start whipping the egg whites until they are foamy. 
  3. When the sugar reaches 120°C, take the pan off the heat and slowly drizzle the hot sugar syrup into the egg white while you continue whisking. Continue whisking on a high speed until the meringue has completely cooled. 
  4. Put the meringue in a piping bag with a wide plain nozzle and pipe a swirl of meringue on top of each pie. Toast the meringue with a blow torch, or under a hot grill for 2 minutes. Decorate each one with a cherry, if using.

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