Surely you, among all of us, have a blow torch?
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The bin?
Or do you get off on disappointment? 
Fuck it. Iāll let them cool and take them both tepid.
Never, ever say that in a mortuary.
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Youāve just used Ā£22 on energy heating them up.
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The underpie looks ever so slightly reminiscent of a Breville toasted sandwich.
However, this is where it starts to get interesting. A little heat and the pastry is a touch shorter, and the ratio of filing to pastry is just on the shy side. Iāve never been a fan of deep fill , just another half spoonful would have done to even it out a bit.
Sticky wetness to the mince which isnāt at all unpleasant. The application of heat allows the pie to bloom.
If you went in blind and with an open mind I think you would enjoy them.
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No one in this thread has an open mind.
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Or a star spangled binner
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Iām just disappointed that we are now well into December and no one has posted anything with a pecan on top. 
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I bought a bag of pecans to use in a carrot cake recently & was staggered by the cost. I also couldnāt help thinking of Sade. Curse you MWS
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Battered and deep-fried is the only possible salvation nowā¦
Yes I know that articleās 12 years old you steaming cunturds.
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Close to the mental age of most of us so should be fine
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I knew there was a reason I still come here 
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That article is 12 years old you know.
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Tempura pie is the obvious next step.
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Judging by the anemia of some pies Iām guessing they have been glanced past a sous vide and nothing more
Tempura mini-pieā¦
McDonalds have done a āseasonalā pie before which is effectively tempura.
Shit.
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Sous vide has itās place. A mince pie is absolutely not one of them.
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