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Cherry Mince Pies

ingredients

serves: 12
125 g shortcrust pastry
175 g mincemeat
50 g marachino cherries, drained and quartered
5 ml spoon lemon juice
1 medium size egg white
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
3 marachino cherries, quartered

accompaniments (you may need these)

method

1. Roll out the pastry thinly on a floured surface and use to line twelve 7.5 cm patty tins. Prick the bases well and chill for 15 minutes.

2. Preheat the oven to 200°C, 400°F, Gas Mark 6.

3. Press a piece of foil into each pastry case and bake blind in the oven for 10-15 minutes.

4. Remove the foil and return to the oven for 2 minutes.

5. Mix together the filling ingredientsp. Divide between the pastry cases.

6. Whisk the egg white until stiff, then whisk in the sugar a tablespoon at a time. Spoon into a piping bag fitted with a 1 cm fluted nozzle and pipe a rosette on top of each pie. Top with the cherry pieces.

7. Reduce the oven temperature to 180°C, 350°F, Gas Mark 4 for 6 minutes or until golden. Serve warm or cold.

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