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Fox
steelest
First of the season for me. E5 Bakehouse. London Fields.
I couldn't figure out exactly what flour the shortcrust is made of, it's probably a mix of flours, but whatever it is, it really brings it to the party. It has some notes of buckwheat, but it's as flaky as white flour. The buttery texture reminded me of my nonna countrystyle crostata. This doesn't mean the mince is a secondary player in this pie. The mince has that perfect granularity. It's not a mash, you can see the distinct pieces, but it's not dry either. Very subtle, but elegant notes of brandy. Not as good as the crust, which is a miracle on its own, but still good. Maybe I am biased, because it was the first MP for me after almost two years, but it was 4.5--5 stars for me. Of course, the catch is the price. I don't know exactly how much I paid for it, because I bought other things along with it, but it was around 5£ for 2 small pies. The Sugino DD2 of mince pies. Expensive, but worth it.