Continue reading 2010 Review: Warings Bakery Burghfield
A real ‘home Made’ feel to this pie. With the filling oozing out from the side. No a particularly good looking pie, I’m not a fan of the flat design pies. Disappointing that there was no sugar coating. First impressions were OK. Pastry was very good, light moist not too crumbly. A little think perhaps. Filling was OK, but way too sweet, a few bits of fruit. You can never get enough filling in a flat pie though… Over all a very sweet experience… I would not eat another!
Continue reading 2010 Review: Harrods Mince Pies – With Malt Whisky
I had high hopes for this pie, as I opened the cellophane wrapper there was a wonderful boozy smell. A good looking pie, with 5 steam holes, usually a good sign of plenty of filing. Quite a large pie, with plenty of pastry overhanging then edges. A good size and weight, with a lovely aroma…Could this be a great pie? Alas, no. First impressions were spoilt by rock hard pastry! far too tough. The Filling was good, not too sweet and fruity. But that pastry really spoilt it for me. How could it be so dry when it was wrapped in cellophane?…. A good effort, and the best score so far in 2010!
Continue reading 2010 Review: Marks & Spencer Classic Butter Rich Mince Pies
A conventionally neat and tidy, average sized but lightweight pie with only a mere sprinkle of sugar. Pre the first bite, the pie smells a little buttery but with little hint of the filling. First bite was a little disappointing but I think that was due to an ‘air pocket’ at that precise corner, so was mainly pastry which is on the dry side and somewhat digestive biscuit-like. However, a good big munch of a more substantial chunk revealed a an overall pastry and filling mixture which actually works quite well. I’d say that the filling is the better ingredient and is quite well textured and tangy, so offsetting the slightly disappointing pastry. After the last bite, the taste lingers a while so it’s not a bad effort. Overall, my impression is of a reasonable average supermarket pie for general everyday consumption – that is, it’s not a gourmet treat by any means……
Continue reading 2010 Review: Kirkland Mince Pies from Costco
What a massive looking pie!
Huge, almost completely covered with icing sugar…
This is a bit unusually as pies go, wide and flat rather than deep. There will be plenty of pie to taste today.
After the initial waow on the size, the looks are quite average… not delicate features on this monster.
I’m slightly disappointed that the sugar is icing, rather than granulated… but there is so much of it it’s hard to complain.
First impressions reveal a spongy topping, quite unexpected. Nice, but not quite the right form for a mince pie….
the filling is good, quite sweet, and with all that sugar on top it’s a very sweet experience all round.
Continue reading 2010 Review: Morrison’s 6 Lattice Mince Pies
Well this is an unusual looking pie. I think it might be the first time that we have seem this pie. Normally I’m not too keen on lattice topped pies, but I’m prepared to give this a go. Very little aroma, but with a lattice top that’s to be expected. No visible sugar, but a nice looking glaze. Pastry was nice and soft, not too crumbly either. Not a lot of filling, and it had a very sweet after-taste… hardly any fruit to speak of either. An OK effort… I’m still not converted to lattice topped mince pies
Continue reading 2010 Review: Tesco 6 Deep Filled Mince Pies
The first pie of the season is always welcome. and a Tesco pie is always a good pie to help us get our taste buds in shape.
Nice average pie.
Many thanks to Jodie from ‘down under’ for sending us her recipe for making Mince Pies.
Jodie says “I make my own shortcrust pastry and use Robertson’s Mince which is not only delicious but handy!”
Dan Walker, writing in his Blog on the BBC web site confesses to being a Mince Pie Fan!
“Last Thursday, I was responsible for my own nourishment on the long
trip to Liverpool, so I armed myself with the travel essentials – tube
of fig rolls, six-pack of mince pies and two pints of semi-skinned –
and headed for the M6.
If you have never experienced the heady combination of mince pie and
milk, let me take this opportunity to heartily recommend it to you. My
own personal opinion is that limiting the mince pie to the festive
period is a shambolic way to treat such a culinary delight.”
We agree with you Dan, Mince Pies should be avaliable all year round.
You can read his full article here on the BBC web site
Here is a video from the BBC’s Victorian Farm series on how to make Victorian Mince Pie
The identifying ingredient in a Victorian mince pie is meat. Though it was in this period that there was a revolution in the composition of this festive dish. Mixes without meat began to gain popularity within some of the high echelons of society. This particular recipe comes from Mrs Rundle’s cookbook Modern Domestic Cookery (1851) and includes meat.
You can download the full recipe here: http://downloads.bbc.co.uk/victorianchristmas/mince-pies.pdf
You can read more about the Victorian Christmas here: http://www.bbc.co.uk/victorianchristmas/