“These ice cream-filled mince pies are fun and a little bit naughty – guests absolutely love them. It’s best to make the meringue and to brown it as close to the time when you want to serve the pies as possible.
- flour , for dusting
- 300 g shortcrust pastry
- 300 g mincemeat
- 2 free-range egg whites
- 100 g caster sugar
- 1 small tub good-quality vanilla ice cream
- Preheat the oven to 180ºC/350ºF/gas 4. Dust a clean work surface and rolling pin with flour, and roll out the pastry until it is a little thicker than a £1 coin – about 4mm thick. Carefully cut out 10 circles of pastry large enough to line 7–8cm individual fluted tart tins. (Alternatively, cut out smaller circles and line a 12-hole bun tray.)
- Spoon the mincemeat into the pastries and bake for 20 minutes, until cooked through and golden, and the mincemeat is bubbling hot. Set aside on a wire rack to cool completely.
- In a clean bowl, whisk the egg whites with 1 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.
- Cover each mince pie with a shallow scoop of ice cream 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.
Source: Jamie Oliver