Heston Blumenthal is such a crazy chef, he’s mental, he does things with food you wouldn’t think possible. This festive season he has worked his magic on mince pies and he doesn’t disappoint. The first culinary trick he pulls is making the mince pie a square! Yes that’s right straight away Heston challenges your very perception of a mince pie by giving it corners. Next he swaps the accepted norm of shortcrust pastry for puff. Is there no stopping the man? Puff pastry on a mince pie – BOOM.
As reccomended on the box I set to warming my mince pie up (warm is the best way to have a mince pie in my opinion) but what is this lurking in the box? It’s a little white sachet of pine sugar dusting – could Heston get anymore adventurous. I tear open the sachet and it is Christmas in powder form, the smell of the stuff is incredible, like Christmas trees, like Christmas decorations fresh fom the loft, like Father Christmas’ magic dust, like kitchen cleaner, it’s Christmas cocaine. Just as i’m about to lose control and start snorting the stuff and rubbing it in my gums the oven timer beeps and the mince pies are ready.
I sprinkle the Christmas cocaine over the mince pies and dig in. The pastry is fine, flaky and crumbly but no better or worse than any other mass produced pastry. The mincemeat filling is delicious, the fruit is plump and tangy and definitely superior to your ususal mincemeat fayre. Then comes the pine sugar which adds another layer and really smacks Christmas spirit into you. Unfortunately the balance between pastry and mincemeat is what lets it down, there is far too much pastry and not enough mincemeat for it to be truly successful, but still it is a good effort from Heston.
Heston Mince Pies £3.29 for 6