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jonny
Had a couple of these last week when I stopped at a motorway services with a Greggs and they were delightful.
The thing I get most upset about with a mincer is the filling to pastry cavity ratio. If everybody kept it uniform then it would be possible to accept 75% filling as the norm, but when sometimes you're biting into a mincer and there's 50% stale air, it's hard to not make it one of the major points of evaluation.
To that end, Greggs are high up the leaderboard with ensuring a high % of mincemeat filling, and it's wonderfully flavourful. Not boozy but also not cloying, and that's OK when you're getting well baked pastry that's not too crumbly nor too claggy, it's a well rounded offering that works as an ensemble in your mouth.