Baked Alaska Mince Pies
Oven Time : 20 mins
www.odlums.ie
/recipes/baked-alaska-mince-pies/
What you need:
- Sweet Shortcrust Pastry
- 1 jar Mincemeat
- 2 Egg Whites (keep yolks for pastry)
- Pinch of Salt
- 125g/4oz Shamrock Golden Caster Sugar
- Vanilla Ice Cream
Sweet Shortcrust Pastry
- 250g/9oz Odlums Cream Plain Flour
- 50g/2oz Icing Sugar
- 150g/5oz Butter
- 2 Egg Yolks (keep whites for meringue)
- Cold Water (4 tablespoons approx)
How to:
- Make the Shortcrust Pastry by sieving the flour and icing sugar into a bowl and rubbing in the butter.
- Add the egg yolks and sufficient water to mix to a soft dough.
- Turn onto floured board and lightly knead. Cover and store in fridge until ready to use.
- Preheat oven to 180°C/350°F/Gas 4. Roll out pastry to about 4mm thick.
- Cut out rounds to line a 12 hole deep bun tray. Put spoonfuls of mincemeat into the pastry and bake for 20 minutes until cooked through and golden.
- Allow to cool. Increase oven temperature to 200°C/400°F/Gas 6.
- To make meringue, put egg whites and a pinch of salt into a bowl and beat until stiff.
- Gradually beat in the sugar until thick and shiny.
- Cover each mince pie with a scoop of ice cream and top with a dollop of meringue.
- Return to hot oven until lightly brown. Serve immediately.
What you need:
- Sweet Shortcrust Pastry
- 1 jar Mincemeat
- 2 Egg Whites (keep yolks for pastry)
- Pinch of Salt
- 125g/4oz Shamrock Golden Caster Sugar
- Vanilla Ice Cream
Sweet Shortcrust Pastry
- 250g/9oz Odlums Cream Plain Flour
- 50g/2oz Icing Sugar
- 150g/5oz Butter
- 2 Egg Yolks (keep whites for meringue)
- Cold Water (4 tablespoons approx)
How to:
- Make the Shortcrust Pastry by sieving the flour and icing sugar into a bowl and rubbing in the butter.
- Add the egg yolks and sufficient water to mix to a soft dough.
- Turn onto floured board and lightly knead. Cover and store in fridge until ready to use.
- Preheat oven to 180°C/350°F/Gas 4. Roll out pastry to about 4mm thick.
- Cut out rounds to line a 12 hole deep bun tray. Put spoonfuls of mincemeat into the pastry and bake for 20 minutes until cooked through and golden.
- Allow to cool. Increase oven temperature to 200°C/400°F/Gas 6.
- To make meringue, put egg whites and a pinch of salt into a bowl and beat until stiff.
- Gradually beat in the sugar until thick and shiny.
- Cover each mince pie with a scoop of ice cream and top with a dollop of meringue.
- Return to hot oven until lightly brown. Serve immediately.
