Mince pies with star tops instead of traditional lids

MissAdventure

You could use some food colouring and make little sprigs of holly to go on top.

That would assume that I’m remotely artistic! Any such thing I tried would probably turn out like drunken caterpillars!

I do think the shop stuff is more liquid-y than home made - I suppose it’s cheaper to make.

It’s already got apple in, Callistemon , not sure I can be faffed to chop up more, esp. since in addition to mince pies I shall be making 8 litres of soup next Saturday! ?
No freezer space to store pre made mps, alas.

So perhaps just some orange juice, though I’m tempted to mix it with Filfar (delectable orange liqueur from Cyprus, we still have some in the cupboard) though perhaps not for the school fair! Bit of a waste, quite apart from other considerations.

JackyB

I definitely stick with the sealed in mincemeat and the traditional tops. If some don't turn out decent, I eat them myself, or put them underneath the better ones. Or serve them in a dim light.

Could you chop up a cooking apple (Bramley) and add to the mincemeat?

I've found some bought mincemeat is so juicy it spills out of the pastry and becomes glue-like on the tins.

It depends on how much liquid is in the mincemeat to start with, I haven't opened the jars of Delia's made last year but it did seem more dense, drier than the bought stuff last year.

I definitely stick with the sealed in mincemeat and the traditional tops. If some don't turn out decent, I eat them myself, or put them underneath the better ones. Or serve them in a dim light.

You could use some food colouring and make little sprigs of holly to go on top.

Mmmmm, looks great Ginny

Witzend I wouldn't have any alcohol in them, for a school Christmas Fair. Just add orange juice.
They do look nicer with a pastry star.

I mostly do mine this way. A tiny drop of water ( or maybe booze) in each one seems to work.