Mince pies with star tops instead of traditional lids

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.

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.

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

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.

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.

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.

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 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

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

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

I started putting star tops on mine a few years ago. You use less pastry meaning more mince pies ??

Chop up a couple of clementines and put in the mincemeat.

Personally I like the ones with a crumble topping!

My mother used to pipe a Viennese whirl mixture onto the top of her mincemeat they were absolutely amazing.

I ended up putting a few drops of fresh orange juice in each one, before adding the star top. Seemed to work fine.

Intrigued about the cream cheese. Under the mincemeat? Directly on the pastry? Doesn't it make for a soggy bottom?

Oops sorry just found it on the Sainsbury site.

I'd like to try the frangipane tops. Does anyone have the recipe please?

eazybee

I always make mince pies with star lids, not so doughy, and my recipe suggests putting a teaspoon of cream cheese underneath the mincemeat. Never have because they are small ones, but it might counteract the dryness. Don't overcook them.

Jocelyn Dimbleby's recipe suggests a teaspoon cream cheese too, I'd forgotten that.

I always make mince pies with star lids, not so doughy, and my recipe suggests putting a teaspoon of cream cheese underneath the mincemeat. Never have because they are small ones, but it might counteract the dryness. Don't overcook them.

M0nica

Always do this, always have. I like as little pastry in a mince pie as possible.

I'm with you on that one, M0nica. I also prefer the ones with icing on the top to the fully enclosed pastry ones.

I wouldn’t mind what they looked like if they were just for us, but would rather not send somewhat scrappy looking ones to the fair. Not that dd would care, she’d say they were lucky to get them at all!

Well you all have my mouth watering now! Got an Asda delivery coming in next 30 mins, why oh why did I not add mince pies!!! ?

Always do this, always have. I like as little pastry in a mince pie as possible.

Mine usually look dreadful but taste ok.

I used to be able to make better cakes and pastry when I had my old Canon gas cooker.