My grandma used to make perfect mince pies. Elegant, with a uniform shape. Fluffy, light pastry, and filling that oozed out gently when you took a bite. Nowadays I'm the one in our family who makes the mince pies, but I don't have her recipe or nimble fingers so I just bumble about on my own. The result is deep buttery pies. And they really are pies. Lack of resources means I use a muffin tray, so my festive treats are beefy. They splat and crumble, they shoulder their way into the party instead of lightly skipping, the stars atop them a bizarre accoutrement, like a sumo wrestler wearing a tiny silver top hat.
However, they do the job, and while making them this year I took some photos. So if you lean more towards big fat mince pies, you can follow my recipe below.