Now this isn’t the strictest of tests because my boyfriend made the first batch of mince pies last week and I made the second batch last night. We put to the test this BBC Good Food recipe and the tried and tested Delia Smith recipe from her famous cookery book. Both of us were unarmed with a rolling pin but last night I had a wine bottle spare so wrapped it in cling film to roll out the pastry nice and thin.
The main difference between these mince pies is the pastry – the Good Food one uses a sweet pastry but it did lack structure and actually rose and bubbled a bit (looking back this could be because the beaten egg was missing from the pastry). Delia’s recipe uses shortcrust pastry and this was much flakier but with a decent structure. Although the Good Food ones were crumbly, they tasted delicious but perhaps too sweet with the mincemeat. The Delia pastry didn’t have any sugar in it so I’d say the balance was a little better.
The only comment my boyfriend made about the mince pies I baked was that they were very small! He just ate a larger quantity to make up for the mini mince pies though and they seemed to go down well with my temporary housemate too! The Delia recipe says to use 3 and 2.5 inch cutters but I’d actually suggest making these with 4 and 3 inch cutters instead. Do you have a tried and tested recipe which you bring out each year? If so, let me know!