I've always used a bog standard shortcrust pastry made with fat, flour and water. It is nice and the mince pies always disappear quickly, but I just feel that they could be nicer. I roll the pastry quite thin and it goes very crisp rather than crumbly in the cooking. They are lovely when warmed through and served with cream but seem too dry to just eat cold. Any suggestions would be appreciated, except those involving almondy flavours/ingredients. Thankyou.