How to make proper mince pies, with crumbly, rich pastry and fruity filling. They put shop-bought ones completely in the shade
When people claim they don’t like mince pies, I feel compelled to assure them it’s just the commercial version they object to – if they tried homemade ones, with their crumbly, buttery pastry and fruit-packed filling, they’d agree I was right. Admittedly, this cooksplaining doesn’t always go down terribly well, especially after a couple of festive sherries, but the pies themselves usually do.
Prep 15 min
Cook 20 min
Makes 20
from Lifestyle | The Guardian https://ift.tt/2r3Wnkn