Mince Pies

Medieval origins

Mince pies originally contained actual meat — typically minced mutton, beef, or pork — combined with dried fruit, spices, and fat. The combination of meat and sweet spice was characteristic of medieval cookery, where savoury and sweet were not yet separated. The oval shape was traditional (said to represent the manger); round mince pies are a later simplification. By the 18th century, the meat had largely been replaced by suet (the fat), and the filling had become the all-fruit mincemeat recognised today.

Mincemeat

Modern mincemeat is a preserved mixture of dried fruits (raisins, currants, sultanas, candied peel), spices (cinnamon, nutmeg, cloves, allspice), suet, sugar, and brandy or rum. The high sugar and alcohol content makes it self-preserving. Home-made mincemeat is typically made in November to allow the flavours to mature before Christmas use. Jars of mincemeat were once opened and “fed” with additional brandy over the maturation period.

Christmas ritual

The ritual status of mince pies in Britain is strong. There is a folk tradition that eating one mince pie on each of the twelve days of Christmas brings luck in the coming year; some people make a wish on the first mince pie of the season. Offering mince pies to carol singers, guests, and neighbours is a widespread Christmas social practice. Mince pies are sold in enormous quantities from October onwards in British supermarkets.

Pastry and serving

The pastry is typically shortcrust or sweet shortcrust, though flaky and puff pastry versions exist. Some recipes use a pastry lid with a star or holly-leaf cut-out to allow steam to escape and provide decoration. The icing sugar dusting is nearly universal. Accompaniments range from brandy butter (classic) to clotted cream or cold pouring cream.