Top 8: Which Cork baker has the best mince pies this year?
Our results are hard-earned by superb bakers
For this year’s mince pie survey, we are back to the Battle of the Bakers.
Last year, while we found the best possible supermarket pies, readers urged me to get back to more luscious, interesting ones from individual bakers who, as they bake every day, don’t have to worry about shelf life.
While today’s selection will last about four days (and freeze well), many supermarkets’ offerings prioritising shelf life lose out mostly in the texture of the pastry.
It’s best not to use a microwave to heat a pie. But air fryers have the same gentle heat as a regular oven at 150C for 10 minutes. This helps to keep the pastry in shape.
I gathered a new team of tasters this year, tasting blind as usual with no discussion while marks and remarks were being written down.
But once the votes were in, a noisy exchange ensued, with tradition versus inventiveness the most contentious issue.
No one agreed on which was best (we tasted the pies cold and heated) so there’s no ten-marker. I could have given most of them a ten, but the new tasters were tough.
Our results are hard-earned by superb bakers. Congratulations to all who made the cut.
Two types of mince pies – fully covered with pastry and another with a star motif – have deliciously light, thin, buttery pastry.
The vibrant, zingy fruit is kept moist with apple and orange juices, with a fraction of pineapple juice blended with brandy.
Cork-based Wunderkaffee has grown from specialising in coffee to serving delicious pastries, some, like these, made in-house.
Beautifully Christmassy, with well-balanced spices in decent fruit.
The pastry is soft and crumbly yet firm enough to hold the fruit.
One taster described these as “all they should be”.
No-one disagreed. At Rochestown, Co Cork, deli.
Juicy, syrupy, plump fruit has gentle, warming spices. The pastry is flavoursome and holds the filling well. A very generous pie which could easily (but probably reluctantly) be shared. Excellent value at this reasonable price, especially for 12 in a colourful triangular box, ideal for office parties and home gifts. Tasters were impressed. From English Market stall, Cork, and selected Dunnes Stores nationwide.
Sweet pastry filled with lovely, gooey mincemeat topped with firm but light frangipane is a treat. A sweet, crunchy crumble divided tasters, some of whom found this finish a little too sweet but liked the crunchiness. The diehard traditionalists wavered. Still, they didn’t deny these pies were original and special and were awarded high marks. At Washington Street, Cork and Midleton, Co Cork, outlets.
We discovered this outlet in Ravenscourt Garden Centre at Kerry Pike, Cork, just in time for our survey and it is a welcome addition to our selection of freshly baked produce.
Delicious pastry was crisp and encased a slightly boozy fruit, which tasters loved.
One had a star on top, the other a crunchy, sweeter topping less flavoured by tasters. One to watch.
Always a generous pie, the baker includes juicy apple with the mincemeat.
For a few, this means a dilution of the mincemeat flavour.
The thick crumble topping (better when heated) was liked by the tasters who favour a substantial bite.
At English Market, Cork, and Sealy’s Lane, Bandon.
The nicely boozy and spicy filling was deemed superb by a few tasters.
One remarked there was no unpleasant citrusy aftertaste.
The crisp pastry resembled homemade – quite a compliment from one taster who loves making pastry.
A top marker for many.
In individual foil trays (useful for reheating), nicely wrapped in brown boxes tied with curly orange and gold ribbons.
From Blackrock village outlet and café, Cork.
A traditional pie, but with lighter pastry than pure shortcrust. There’s a hint of flaky there with an extra layer of butter.
This one in particular improved with heat and became a melt-in-the-mouth experience. The fruit has gentle spicing and a hint of port. Most tasters agreed that the balance of pastry and fruit was perfect.
