Mince pie experts....

[1Pinkfluffyelephant]

Can you give me your top tips please?
I made some last week with the pre rolled pastry just as a trial and cooked them in a greased muffin tin but for some reason the pastry came out quite crispy almost like shortbread and some of them stuck but not others
I made the pastry last year and after a few attempts I nailed it but can’t remember what I did for the successful version.
Some of the problems I had were sinking lids, lids separating from the edges and sticking to the tin.
Any advise please

I use my mum’s recipe and technique, works for me but they aren’t deep filled ones.

Almond pastry. Chill before rolling out.
I don’t grease the tins as the almonds and butter are oily. I use fairy cake tins as like them quite shallow.

To stop leaking when cooking don’t overfill, and I stick the edges together by brushing the underside of the tops with water and firmly pressing round. Brush tops with milk and make a slit for steam to escape.

As soon as they’re out the oven I use a butter knife to loosen them from the tin and prise them up slightly into a bit of a angle to cool.

I’ve lost her pastry recipe now but this one is similar

www.google.co.uk/amp/s/www.deliciousmagazine.co.uk/recipes/mince-pies-with-orange-and-almond-pastry/amp/

Perfect Thankyou. I tried the brushing edges as you suggested and the lids stayed in place!!!! Thanks they look much neater now. Will try the recipe with the next batch, sounds lovely.

I have had problems when making a full pastry lid but they turn out much better when I make a pastry star for the top instead. I’ve also used a plain sponge topping and an almond sponge topping, so they end up like a mincemeat Bakewell tart. They were delicious and they looked great too.
As above, be careful not to over fill as it’ll spill over and burn, and look unattractive.
I use ready made block pastry and roll it myself. I’ve ever been able to make pastry well. The ones I make with the leftover pastry re-rolled always shrink and look awful but I still make them and let the kids eat them with custard or cream whilst they’re still warm.

Ah that’s good to hear OP

Sponge toppings sound lovely, I might try that next GVmama

Oooh the sponge tops sound great! I tried with pre made block and I made some my self, both of which tasted ok and didn’t look like they had been made by a pre school class at nursery which I guess is a good start..... I guess it’s all just a case of trial and error until you find what works.

Marzipan stars are good on top.
I also love Waitrose Amaretto mincemeat.
Roll your pastry and leave to rest (shrink back of needed) before cutting helps them keep their shape better

I also do a pastry star on top rather than full lid. Much easier and looks fancy!

Another star fan, it makes the pastry go much further.
I add zest of an orange to my pastry. I use a Jamie Oliver recipe for the enriched shortcrust, icing sugar, plain flour, butter, egg and a drop of milk.
I second letting the pastry rest in the fridge before rolling and for 30 minutes in the tin again. It stops it shrinking.

Pastry like shortbread sounds fine. My family makes Pâté Sucrée.

(Not me, I have hot hands and make awful pastry)

My late MiL's recipe for pastry is lard, stork and self raising flour with a bit of sugar and cold water.

It makes the most delicious crumbly pastry. I buy mincemeat in a jar.

My pastry is pretty similar to that sainsburys recipie - except egg yolk only, and lemon in place of the orange.
Dont overfill. Stars on top, Loosen them from the tin while warm.
Let the tin cool before putting the next batch in.