Love ‘em or hate ‘em, Christmas isn’t Christmas without the humble mince pie.
Turns out mixing meat and sweet warming ingredients wasn’t such a wild concept back in the middle ages.
Traditionally, mince pies were a rectangular savoury pie shaped like a manger from the Christmas story and stuffed with lamb or mutton to represent the shepherds and spices for the Wise Men. Turns out mixing meat and sweet warming ingredients wasn’t such a wild concept back in the middle ages.
Nowadays, you don’t have to have a Tudor’s palate to appreciate the yuletide tradition, since we’ve generally agreed to drop the meat out of the equation, even if we do insist on calling the fruity filling mincemeat. Go figure.
Entice even the most distrusting mince pie eater!
However, if you’re still not the biggest fan of the tangy & boozy mince pie recipe we tuck into today, here’s how to put a spin on the old classic to entice even the most distrusting mince pie eater.
You can chop and change the ingredients to taste but we’ve gone for nuts, white choc & cranberry and classic chocolate orange to keep things high key Christmassy.
- Preheat oven to 190°C (170°C fan)
- Combine all your ingredients for each ‘mincemeat’ thoroughly
- Roll out pastry on a floured surface until it’s 3mm thick. Stamp out 12 rounds using an 8cm fluted cutter and line a 12-hole bun tin.
- Divide mincemeat among pastry cases.
- Re-roll pastry and stamp out lids. Top each pie with a lid and brush with beaten egg.
- Bake for 12-15min until golden.
- Leave in tins for 3min, then transfer to a wire rack to cool.
- Serve warm or at room temperature with a dusting of icing sugar and gobble with glee.