Mince pies are traditionally made with a pastry topping. However, here is my variation - one that is loved with the 'wow' factor from all who have eaten them.

Tip: Don't miss out the rind, apricots and juice of the oranges! Please see the footnote for another variation.

• Sift flour and salt into a bowl, add butter and rub in until mixture looks like fine breadcrumbs.

• Stir in sugar and almonds.

• Add 1tbs water.

• Using a knife, mix to a crumbly dough, adding more water if necessary.

• With the fingertips, draw dough together.

• On a lightly floured surface, knead for about 1 minute.

• Wrap in foil and chill in refrigerator for 30 minutes. 

• Fill cases ¾ full with mincemeat mixture.

• Cook at gas mark 6/400°F/200°C for 15-20 minutes.

• Whisk the egg whites until stiff.

• Whisk in half the sugar and continue to whisk till the mixture forms stiff peaks.

• Fold in remaining sugar.

• Place a little on each cooked mince pie (or pipe in a circle), covering the mincemeat and making sure that the meringue touches the pastry all round.

• Return to a slow oven, gas mark 2/300°F/150°C, for 20 minutes until meringue is firm and golden.

• If desired, when cool, sprinkle with a very small amount of caster sugar to give a glistening, frosty effect.

• Serve hot or cold and enjoy.

Footnote: Depending on your preference, you can mix the grated orange rind into the pastry instead of the fruit mixture. Both methods make a great mince pie!