Sadly I still had a large amount of guys pies in my mouth when I munched the f&m one, so all the flavours got intertwined
For this reason,I cannot comment more.
That effâendâem pie (as I suspect the metropolitan elite types call them) looks flocked. As in fabric. Add the initials and the gold packaging and I presume that counts as bling on a mince pie?
Plus it looks like somebody has nibbled 90% of the edge crust. Or did they just forget the rest of the edging?
Not sure Iâll bother. Though I am tempted to splash a tenner on the Konditor and Cook ones.
Thatâll be a feature. Any old fool could have made a pie with edging all the way round. In F&Mâs case the edge design team will have come up with this teasing reference to lifeâs limitless opportunities. The short section of edge can be a safe haven when we need it but also a launching pad into the limitless space beyond. Itâs called thinking outside the box. Then we put it in a box.
VB
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Itâs a good spot. It does look as if 90% of the nobbly edge of each pie is missing.
They probably could also have done with a proper oven warm through rather than the 10 second microwave blast we gave each one (although this wasnât enough to make them go soggy)
But it was like crumbly soft shortbread rather than pastry. I was wondering when these were made & what has to be added to give them sufficient shelf life to get through the Christmas period. The filling was quite luscious & not heavily laced with drink but overall more sweetness & less tang or spice than would be ideal.
Best pastry for me so far has been Johnâs @Stepmotheratomicbomb pie although I do like this Morrisons cranberry & port filling.
I think I may relent & go full butter on the next batch.
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Fuck May, please to use Is the World's Best Butter Worth 50 Dollars a Pound? | Saveur
P.S Suggestions on a letter of complaint to F&M re the vanishing crimpage will be gratefully received.
No mention of tastebuds veils being lifted so basically the F&M are overpriced foo pies then?
Dear F&M,
where the fuck are the crusts on these mince pies you bastards.
Kindest regards,& a merry christmas,
Mr MWS
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Well, I wouldnât let this rest. Iâd kick up a major stink. Iâm afraid youâve been had.
Hereâs what they show on their website. Note the full, 360° edge crust.
And you have to ask yourself, what else are they diddling you on? The brandy? You wouldnât expect this from even a bottom of the basement supermarket pie.
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Papers were reporting a sharp increase in counterfeit F & M pies this year. I think youâve been had guys⌠This would explain the shoddy edging.
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F&M are commissioning new hologram based pies to beat the forgers.
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Spare a thought for muffins - caught in last yearâs Bitcoin style bubble, they are now practically worthless.
Anyone hoarding muffins and dreaming of a retirement on the French Riviera has just seen their pension turn to bird-table crumbs.
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Muffins will be back. It 's just not their season.
re the dreaded Microwave, it was the merest tickle (that or eating cold crumbly shortbread in the case of the F&M forgeries) Regrettable but necessaryâŚ
Batch 2
The sticking-to-the-pan issue appears to have been solved and Mrs VB says theyâve come out a bit darker this time because, er, there was something distracting on the telly. Honestly. You just canât get the staff.
VB
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Nice knurling around the edges 
They have a look of a pork pie to them.
Not a criticism mind, a mere comment. 
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Iâm not privy to what goes into the mincemeat. I canât taste any pork though. Iâll see if she blinks or twitches involuntarily when I mention it.
VB
I like the look of a properly baked pie.
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Looking very good. What mincemeat is she using? Home made or from a jar?