Recipe: Fresh mincemeat pie (2024)

FAQs

What was the original mincemeat pie made of? ›

The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

Then they were made of a spiced, sweet minced meat mixture (often lamb), but they are now commonly made with sweet mincemeat, a mixture of dried fruits, sugar, spices, and brandy. Once you try this recipe for a rich, sticky, sweet filling wrapped in pastry, you'll see why they've remained are so popular.

English tradition demands that the mince meat mixture should only be stirred in a clockwise direction. To stir it anticlockwise is to bring bad luck for the coming year. Another English custom is for all the family to take a turn in stirring the mincemeat mixture whilst making a wish.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

We all love munching on mince pies but have you ever wondered why their filling is called 'mincemeat' even though there's no meat in it? This is because long ago mince pies actually did have meat in them. They went by different names like 'mutton pie,' 'shrid pie,' or 'Christmas pie. '

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

Mincemeat pie is a dish that isn't very common in the American kitchen, which can lead to some confusion for cooks, even those on the Allrecipes staff.

Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

It has been claimed that eating the snack is illegal in England if done so on Christmas Day. The tradition comes from the time of Oliver Cromwell in the 1650s, when mince pies were banned at Christmas, along with other tasty treats. Cromwell wanted to tackle gluttony in England.

Which way do you stir mincemeat for good luck? ›

Answer. You should stir it Clockwise in order to bring good luck. Stirring it counter-clockwise brings bad luck for the following year.

Fill each pie level with mincemeat, don't overfill as the pies have a tendency to leak and glue themselves to the tins if you do. Dip your finger in the egg and run around the edge of each mince pie and top with a lid, pressing gently together to seal.

Make sure your crust has a few deep steam vents. Some swear by coating only the meat with a tiny amount of baking powder fifteen minutes before cooking so it doesn't lose any juices or fat, but I haven't tried this method yet. Double seal up the crust using the tines of a fork, or pinching firmly between your fingers.

Cornstarch as Pie Filling Thickener

Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

Beef suet is the fat that is taken from around the kidney of the animal. Not beef fat from any other cut. Here we make little mince pies which are very traditional at christmas time. I use an orange pastry very tasty served with fresh cream.

Did you know mince meat pies used to be mostly meat? Like, in the Middle Ages, it was 90% meat. and then 10% fruit with sugar to help preserve the meat. It was basically a way. to preserve meat throughout the winter.

Ingredients included dried fruits like raisins prunes and figs, lamb or mutton (representing the shepherds) and spices like cinnamon, cloves and nutmeg (for the Wise Men). By late Victorian England, mince pies ceased to contain meat and had all fruit fillings (with suet). This sweetmeat pie is one we eat today.

Before the pie was sealed, a top layer consisting of ground pieces of meat from small, stewed birds (species unspecified) and rabbit was added. The pie was then baked. Each pie was large and oblong, enough to feed a family and guests in one sitting. Although the royal cooks used pork, mutton was more normally used.

Britain. The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits and spices, were popular at the time.