Traditional Christmas Mince Pies vs Buñuelos de Viento (Wind Fritters)

Both desserts rely on butter, sugar and egg, yet put them to very different work. In the mince pies, cold butter is rubbed into flour for a tender pastry, the egg is brushed on for a golden glaze, and the sweetness centres on a spoonful of mincemeat baked inside. The buñuelos instead melt butter into boiling water and beat in four eggs, making a glossy, lemon-zested dough that puffs in hot oil into light, hollow fritters. Rolled warm in cinnamon sugar, they feel airy where the pies feel filled and comforting.