Masochism is a curious hobby.
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Gearing up; we only have a couple of jars left from last year:
Iām with you on apples @Ruprecht - had to check the recipe and weāre on 1 lb of apples in a 6 lb mix - phew!
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I have found a mince pie with a Viennese top crust. Tasting commences tomorrow. I am expecting greatness.
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Sounds questionable. Pictures and tasting notes obligatory.
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Submit images for collective inspection and analysis 
Hate them already.
The fuck do the Australians know about pies?
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Nothing. Not a thing. Nada. Nil. Zilch. Fuck all 
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Looking beaucoup promising 
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About as much a Mince pie as turquoise is the color of Christmas. What are these hateful baubles adorning the top? - Are they traps designed to chip teeth or create such gob stopping ācrunchā as to disguise itās over processed non nutritional nature? The icing Sir! what arrogance! To suppose its superiority to pastry! I must go now and wreck some perfectly OK thing in reaction to this ā¦
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There is some compulsion amongst industrial Bakewell fabricators to roof their products with icing, presumably to addto the sugar rush. Is the jammy looking stuff betwixt pastry and filling some sort of faux, or ersatz mince? Or is the festive component the red and green bits on the topping, as a very faint symbolic echo of the colours of holly?
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Yes, I thought you would like them 
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I like these about as much as Trepanning myself with a spoon
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Plus - Good numbers, 15% of daily saturated fat and 18% of sugars in one tiny pie is fucking magnificent.
Minus - Thereās a blue reindeer. Still trying to figure out what a āfestiveā Bakewell is
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A gimicky pretender. A panhandler in faux pastry. Cunt will suffice.
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pointless, if you are going to beetus yourself into abstraction then at least go out in a blaze of flavour.
For the benefit of the lazy and uncommitted (me), are there ANY edible, commercially available mince pies?
These are the best shop-bought MPs Iāve had in a while -
Still hopelessly inferior to home-made, but I too am too lazy for thatā¦
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Plenty edible but you could eat the packaging and barely tell the difference.
I havenāt found a shop mince pie that can touch a good home made one but it aināt happening without a bit of effort.
My mincemeat has been maturing for 12 mths now so Iād better get some made!
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12 months? That is a level of commitment I cannot even contemplate.
I may have a jar of mincemeat that is even older than that. Does it mature in the jar?