Mince pies with star tops instead of traditional lids

I always put stars on my pies, adding a little extra booze or orange juice to the mincemeat first.

Oh Witzend, the thought of your drunken caterpillars did make me laugh. You could have been talking about me ?

I apologise in advance for repeatedly plugging this YouTube channel. I don't think I've ever actually used any of their recipes but I love watching them bake. This week they have made mince pies with star tops, including making their own mincemeat. She doesn't mention the mincemeat drying out, but she only bakes them for 15 minutes (I'm sure I have mine in for longer.) Also the mincemeat seems very moist.

So: pastry VERY thin, quick bake. It's common sense really.

Anyway, this is a joy to watch:

youtu.be/TO12hEPGER0

I make my own mincemeat and always do star lids. My recipe is 1lb mixed fruit, 4ozs sugar,4ozs veg suet , 4ozs bramley apple, generous splash of brandy, mixed spice and cinnamon. I whizz half the fruit and apple in the food processor before adding rest of ingredients. I fill the pastry cases with a generous helping and they seem to stay nice and moist.

I’ve found that 12 minutes at 160 fan is plenty for my mince pies, JackyB - little trad ones with thin pastry (ordinary shortcrust, IMO the filling (I make Delia’s) is quite rich and sweet enough.)

The main reason I don’t care for shop mince pies is too much thick pastry.

Sloegin DH's Grany always minced the fruit for her mincemeat, not to a mush but just to break it up a bit.
They were lovely.

Yes, I've switched to stars too- less pastry, a few less calories lol.

I find most commercial mincemeat too sweet, so always add 1 or 2 grated apples to the mix, depending on quantity. Works really well.

I prefer the sealed lids as you can always sift some icing sugar on top to hide any mishaps

Calistemon

Sloegin DH's Grany always minced the fruit for her mincemeat, not to a mush but just to break it up a bit.
They were lovely.

How lovely. I don't think my DH would have the patience so have to resort to the food processor.

Not joining in with any experience, just saying yum to mincemeat tarts, no matter what lid!

Alas, no one else in my house likes them, so a few store-bought ones for me will do.