I have fond memories of baking an array of tasty treats with my mom in December, but mince pies weren't part of my holiday fare. Since meeting my dude, for whom mince pies are an integral part of Christmas, we've made pies together a few times, though we seem to use a different recipe each time. It's extra fun because this is one of the only things he gets excited about baking.
We made our mince pies using this recipe for pastry, and sort of this recipe for mincemeat, which we made a few weeks ago and kept in the fridge. (I say sort of because we used some different proportions of dried fruits, used butter instead of suet, and generally disregarded the recipe - as I generally do. But we were inspired by this recipe. It worked.)
They are tasty, but this is easily the most butter I've ever used in one time. Ever. Holy crap. We had to interrupt our baking to pop to the grocery store to get more butter because we didn't have enough. I am unapologetic about substituting things for butter in most recipes, but for shortcrust pastry like this vegetable oil probably wouldn't fly.
We halved the mincemeat recipe, but still had enough for double the pastry recipe, and ended up with 24 pies.