Mini Meringue Pies


Baked Alaska Mince Pies via Jamie Oliver

Soft meringue is always a treat, and this unusual twist on the classic mince pie will surely become a new fav in your house.

It’s not quite spring yet, and I’m sure most of you still have a jar of mincemeat in your cupboard leftover from Christmas, so why not cozy up with some tarts and a cup of tea. Making individual pies makes getting that perfect crust even easier, and mini fluted tart tins add a special flare.

Baked Alaska Mince Pies, Ingredients

flour, for dusting
one sheet of shortcrust pastry
300g mincemeat
2 egg whites
100g caster sugar
vanilla ice cream

Preheat oven to 350

Dust your counter with flour and roll out the pastry. Cut out about ten circles of pastry large enough to line your tart tins, or you can use a muffin tin.
Spoon the mincemeat into the pastries and bake for about twenty minutes, until pastry is golden brown, and the mincemeat is bubbling. Set aside on a cooling rack while your prepare your meringue.
In a seperate bowl whisk the egg whites together with one tablespoon of caster sugar until it thickens and you have stiff peaks. Gradually whisk in the rest of the sugar and keep whisking for a few more minutes until the meringue turns thick and glossy.
Place a shallow scoop of ice cream on each tart and then top with a dollop of meringue. Fork the meringue up a bit so it gets little peaks all over it, then brown briefly under a hot grill before serving.


Thank you Jamie, this tasty sweet treat will add nicely to our Pie Week repetoire !


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