From Sainsbury’s
Mince pies topped with meringue and marachino cherries
Serves: 12
Preparation time: 20 Minutes
Cooking time: 23 Minutes
Ingredients
125g shortcrust pastry
175g mincemeat
60g marachino cherries, drained and quartered
1 teaspoon lemon juice
1 medium size egg white
50g caster sugar
Method
Roll out the pastry thinly on a floured surface and use to line twelve 7.5cm patty tins. Prick the bases well and chill for 15 minutes.
Preheat the oven to 200°C, 400°F, gas mark 6.
Press a piece of foil into each pastry case and bake blind in the oven for 10-15 minutes. Remove the foil and return to the oven for 2 minutes.
Mix together the mincemeat, 50g of the maraschino cherries and lemon juice. Divide between the pastry cases.
Whisk the egg white until stiff, then whisk in the sugar a tablespoon at a time. Spoon into a piping bag fitted with a 1cm fluted nozzle and pipe a rosette on top of each pie. Top with the remaining cherry pieces.
Reduce the oven temperature to 180°C, 350°F, gas mark 4 for 6 minutes or until golden. Serve warm or cold