Mince pies were originally known as a ‘Christmas Pyes’.
The oblong or square shape was said to resemble Jesus' cradle. A small doll made from pastry was placed on the top in the centre of the pie, where the hollow indentation would be. These were known as Crib Pies.
During the medieval crusades,the Crusaders returned to the UK with spices and these were gradually added to mince pies until over the years meat was fully replaced by the spices. At around this time it was thought that the shape changed from oblong to round, and the size made smaller.
This recipe is for simple traditional mince pies, perfect to be served with mulled wine or as a festive dessert served with brandy cream or butter.
Ingredients:
For the pastry:
- 225 g (8 oz) plain flour
- 175 g (6 oz) butter
- 75 g (3 oz) caster sugar
- 1 medium egg, separated
- Cold water for mixing
For the Filling:
- 225 g (8 oz) mincemeat
- 1 tsp mixed spice
Method for baking the Mince Pies:
- Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- Sieve the flour into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add 50g (2oz) of the sugar, the egg yolk and enough cold water to form dough. Roll out the dough to a thickness of 0.5cm (1/4'). Cut out enough 6.5cm (2 1/2') rounds to line 20 greased patty tins. Cut 20 smaller rounds for lids.
- Mix together the mincemeat and Mixed Spice. Fill each pastry case with mincemeat. Dampen the edges of the lids with water and place them on top of the mincemeat. Seal the edges. Pierce the centre with a sharp knife. Brush the lids with beaten egg white and sprinkle with the remaining sugar.
- Bake the pies in the oven for 10-15 minutes. Serve warm with whipped cream or brandy butter. The pies may be frozen for up to six months. Thaw at room temperature.
Variations on a Theme
Mince Pies come in all shapes and sizes, and this recipe can be modified to reflect whatever occasion they are being prepare for.
Make a large lattice tart by placing the rolled pastry in a single tin and putting the filling evenly inside. Roll out the lid and place strips of pastry in a criss cross pattern across the top. Brush with egg or milk
and bake. This tart can be served with cream or custard.
Cutting pastry into star shapes and placing on top of the open tart is a great way of presenting the mince pies. By dusting the tops with icing sugar it will make an ideal and beautifully presented gift.
Jen Syrkiewicz - Jen is a writer based in York, UK. She has many years of experience in the communications field, and specialises in Blog Writing and Blog ...
