Walkers Shortbread Glenfiddich Mince Pies, 372 g

Product Information

Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. The mincemeat is fantastic. It appears quite moist, but this compliments the slightly dry pas... ahh to hell with it... cake, really well. The mincemeat itself has just the right amount of citrus taste along with large whole vine fruits and just the right amounts of cinnamon and sugar. It is wonderful. However - and this is where it looses marks - it is inconsistent. We had a number of people try these mince pies in the office (we did have 11 of them after all!) and the amount of mincemeat varied greatly. If you look at the picture of the tray, you can see circles where the icing/cake appear to have sunk slightly. This is the mincemeat. On average, you get about a tablespoon full in the middle. For me, this is not quite enough as I like a good helping of the stuff and compared to the size of the pie, it could do with more. It could also do with spreading out as you could take a couple bites from this mince pie and not get to the mincemeat yet. If the cake wasn't so good too, this would be a completely different review. Mince to Pastry ratio – Satisfactory – a little lower than I would like in a pie in this price range, but its no disaster zone. This cakey mince pie was a nice change from the norm, but they need to get a little more consistent! p.s. wear a bib!" Tester 2 More of a cake than a mince pie, but lovely, lovely, lovely (other than too much icing sugar)" Tester3

Walkers – Glenfiddich Luxury Mince Pies – Mr Mince

Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Summary – WOW! It’s not quite perfect, but its as close as we have come on this epic quest so far! Definitely worth my Edinburgh Woollen Mill (yes really!) buyer going out of his way to find these. The price would put off some, but if you are looking for what must be one of best pies on the market it’s money well spent! Appearance – The pies are plain and simple, but with an air of quality. Could do with a little more colour, but certainly not a major concern. As a side note, the box is very attractive with the Glenfiddich logo showing through.