Only made a dozen, these six are set aside for tonight and Boxing Day. Already ate 4 warm. Two more being eyed 
Next years mincemeat set aside from this batch, which is nice.
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The gannets at work had most of the first batch, so here’s batch 2 - with a little egg wash to help the colour
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Well played Sir!
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I have just discovered that these exist, fortunately late on in proceedings so requiring less ignoring.
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Christmas is over, get back in the cupboard until next year you mince pie loving weirdos.
Indeed, time to move on to HXB 
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Down to the plum,pear and cinnamon mr Kipling pies with clotted cream. Xmas is over
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Fol #3 is practising making puffy pastry, and we have some mincemeat left over from the festive season, so i give you the puff pastry mince pie
warm out of the oven, fabulous
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I’ve reported this post to the Home Office. This sort of out-of-season pie depravity is not to be condoned. Enjoy Rwanda!
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It appears we need a Vol au Vents thread 
Only red cord wearers need apply.
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A good vol au vents is a fine thing imho - it’s just impossible to find good examples without making your own
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Indeed, and a primary factor is that it doesn’t include mincemeat.
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You called?
They should be savoury for sure.
I recall experimenting with something similar a few years ago with left over mincemeat when making cheese straws and I too was rather enamoured with the results.
Purists may well have to lie down and accept the future… The “non pie” pie!
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Is making things like individual tarte tatins feasible?
Mincemeat as a topping for vanilla ice cream, mix in a little extra booze for a runnier consistency if desired 
Prime candidate for an @Ruprecht pâté
