Vegan Meringue Topped Mince Pies
A delicious fusion of two wonderful traditional recipes, the humble mince pie and meringue pie combine to make these Vegan Meringue Topped Mince Pies with a gluten free sweet crust pastry, let’s start a new tradition!
Servings: 12 pies
Calories: 239kcal
Equipment
Ingredients
Pastry Ingredients
- 200 g gluten free plain flour
- 50 g butter or butter alternative (I use Flora plant butter)
- 50 g lard/trex
- 50 g light brown sugar
- 1 tbsp ground flaxseed
- 3 tbsp cold water
Meringue topping
- 50 g aquafaba
- 100 g caster sugar
- 1 tsp cream of tartar
Filling
- 12 tbsp mincemeat
Instructions
To make the pastry
- Measure the flour and both fats into a bowl, using a pastry blender or your fingertips rub the fat into the flour until you get breadcrumbs.
- Stir in the sugar and ground flaxseed.
- Add the cold water and using a rounded knife cut through the crumble mixture until it starts to come together.
- Tip onto a kitchen surface - no need to dust with flour.
- You have to knead the dough for a couple of minutes to bring it together but have faith it will come together and it’s so worth it.
- Once rolled into a ball pop into some clingfilm or a sandwich bag and chill in the fridge for 30 minutes. This step isn't necessary but it will prevent shrinkage when baking.
The make the vegan meringue
- In a clean mixing bowl, whisk up the aquafaba and cream of tartar. This can take 5-10 minutes to get the right consistency, you need your aquafaba to turn from a yellow tinge to white.
- Add the caster sugar one spoon at a time whilst still whisking until the meringue base is lovely and glossy.
To make the mince pies
- Roll out the pastry and using the tips mentioned above in the post make your deep pie cases using a muffin tin. You’ll need a large 9cm round cutter (I’ve added a link to the set I have and can thoroughly recommend)
- Spoon a heaped teaspoon of mincemeat into each pastry case.
- Cook in a preheated oven on 200°C | 180°C fan | 400°F | Gas 6 for 12-15mins. You want your mincemeat to just start to bubble.
- Remove from oven and if necessary re-whip the meringue briefly to achieve optimum thickness.
- Turn on your grill to allow it to pre-heat.
- Add the meringue to a large piping bag with a star nozzle of your choice. Pipe meringue onto each mince pie.
- Pop the tray under the grill - DO NOT TAKE YOUR EYES OFF IT!
- Rotate the tray 4x to ensure and even toasting.
- Remove and allow the meringue topping to cool and 'set' before eating (you'll burn your mouth if your impatient).
Nutrition
Calories: 239kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 213mg | Potassium: 85mg | Fiber: 2g | Sugar: 27g | Vitamin A: 304IU | Vitamin C: 0.05mg | Calcium: 31mg | Iron: 1mg