Mince pie baking help please

[JumperandJacket]

I love baking but am hopeless at mince pies. If I put in a stingey amount of mincemeat, they're stingey, but if I put in a generous amount it all bubbles out of the pie and they end up stuck in the tin by burnt sugar.

Am I cooking them too hot? I seal them carefully but it still happens.

Sorry to give an obvious answer - but put in a little more than stingy & a little less than overflowing!

Also, I make small mince pies, grease the tin with melted butter first, and just put a shape (in pastry) eg star, tree on top, I don't cover fully. That might help?

Agree just put shapes on the top, or make sure you put vents in your pie lid if you want it fully covered

Thank you- I feel I’ve tried every possible amount Does your mincemeat not bubble up?

What mincemeat are you using, is there too much liquid in it? Cheaper bought mincemeat seems to suffer from this problem.

What mincemeat are you using? I find that shop bought ones have more sugar and a bit more liquid than homemade, which could make it bubble more.

Whoops, snap!

I put just over a tsp in and always fork the lid to make air holes. Nothing is 100% foolproof though.

Mine is homemade.

I find putting a star on mine instead of a lid is the perfect solution.

I love it when they bubble over and take they get those little burnt sugar bits. Take the pies out a minute or two earlier? We always put a star on the top never a full lid.

I agree with @Coffeeonmytoffee. I just put a star on top!

Thanks, everyone. I use homemade mincemeat.

Will try the star idea. I wouldn’t mind the bubbling over except that they then get stuck fast to the tin.

I used to have welded mince pies- then I discovered this method that works..

Grease the tin really, really well, and then sieve flour on top, tipping off the excess- just enough will stick to the greased area.

Once out the oven, be ready with the cooling rack and a sharp knife and immediately remove mince pies from the tin whilst they are still bubbling. Run the knife round the edge of any overflowing ones to loosen them and get them out first. Once they start to cool even a little they set like cement to the tin!

If you have multiple tins, stagger the times so you are only removing one tin at a time from the oven.

Mine used to stick all the time and drive me mad- since I've done it this way I've never had a problem.. 🎄

You need to take them out of the tin as soon as they come out of the oven

If I put in a stingy amount of mincemeat, they're stingy, but if I put in a generous amount it all bubbles out of the pie
The answer is deep-fill pie tins.

I always overfill mine, I seem to be incapable of putting in an amount that won't bubble over.

The trick is to take them out of the tin as soon as they come out of the oven. Use a butter knife to lever them out so you don't get boiling sugaryness on your skin!

Shape on top or, top with frangipan and/or strusel.

I agree, you need to take them out of the tin as soon as they come out of the oven so the overspill hasn't had time to solidify.

Are you using shallow tart tins? Try using deeper ones.

Mid filling level, stars on top, silicon baking tray, remove when pretty warm (mine collapse if I remove immediately).

We put stars on and the overflowing burnt, crispy sugary bits are the best bits just before the mince pie.