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Whilst I am tempted by the less bulky nature of a puff pastry version, the crumbs and poor quality mince filling are a big put off. Also, if they've been lurking about in the cheap plastic packaging in the cupboard for more than a day they often go slightly soggy and flavourless. I admire the shortcrust variety for its longevity in the face of christmas adversity (in the food world). The odds are against the humble shortcrust mince pie, always on offer (usually two for a quid), and competing against more exciting christmas snack/treat alternatives both savoury and sweet. They not only survive the season often intact, but they brighten up an otherwise full January. We've all been there, you come across a box of Mr Kipling long after Christmas, crack the box open and discover they're as fresh and tasty as the day they were baked.


Louisa.

Funny.. I read the title as Round pastry mince pies and then got confused... (not difficult) lol


I do like mince pies but being someone who has apparently reversed type-2 diabetes I still

have to be careful even though I now eat almost everything. and have normal blood sugar.

I prefer savoury foods.

Used to have a really sweet tooth.. 4 sugars in my tea. Doughnuts. Portuguese custard tarts.. mmmhh.


Foxy

Louisa Wrote:

-------------------------------------------------------

> On the topic of an Eccles cake, can any of our

> northern chums please inform the difference

> between a puff pastry mince pie and an Eccles?

>

> Louisa.


I'm not Northern, but we had Eccles cakes a lot when I was a kid.


They're round and flat and have a few slits in the top, no? So a different shape to most mince pies.


I too prefer puff pastry for mince pies, but then I'm not very fond of mince pies. Or shortcrust pastry.


http://www.bbc.co.uk/food/recipes/eccles_cakes_72475

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