It is a truth universally acknowledged that the pastry on a mince pie is a mere formality, a politeness, to stop you eating the mincemeat out of the jar with a spoon. At least, it is in my house. I like my mince pies with a thin pastry and a lot of innards. I also make the same mistake every year and use a too-small pastry cutter for the first batch of mince pies. Seeing as I like a generous filling, this is often the result:
Even so, there are always a few that turn out nicely:
These are the ones that go in the tin, to be offered to visitors, or to be scoffed by me when all the oozy ones have gone, whichever comes first.