What are mince pies all about?
Are they all about the filling? Or are they all about the pastry?
Mincemeat flavours improve with maturity. Because I didn’t start any well in advance, I’ve gone shop-bought and used Robertson’s Classic. I like this one.
My pastry is a short shortcrust. 150g butter to 300g plain flour with an egg yolk and a little cold water. To that I’ve added the finely grated zest of an orange.
The pastry is of the melt-in-the-mouth sort that doesn’t fight with the filling. I think that’s what a mince pie is all about.
Broad Street Baker 