Christmas Mince Pies

A mince pie is a traditional festive British sweet pastry, usually consumed during the Christmas and New Year period. Mince pies have a pastry top, but other versions may also be found without the top in which case they are known as a mince tart.

The origins of the mince pie begins with the medieval pastry, chewette which was either fried or baked. The "chewette" actually contained liver or chopped meat mixed with boiled eggs and ginger. Dried fruit and sweet ingredients would be added to the chewette's filling for variety.

By the 16th century 'mince' or shred pie was considered a Christmas speciality, but in the 17th century, Oliver Cromwell made the eating of mince pies on Christmas Day illegal. This law was voted fourth "most ridiculous British law" in a 2007 poll. In the mid-17th century the liver and chopped meat was replaced by suet, and meat products were no longer generally used in the 'mince' by the 19th century in both North America and Great Britain. Though traditional suet pies are still made, they are no longer the dominant form.

Folklore states that mince pies are a favourite food of Father Christmas, and that one or two should be left on a plate at the foot of the chimney (along with a small glass of brandy, sherry or milk, and a raw carrot for the reindeer) as a thank-you for stockings well-filled.

Makes  approx 12

Ingredients:

225g/8oz Shortcrust Pastry  

225g/8oz Mincemeat   

3 tbsp Brandy

6 tbsp Milk

2 tbsp Caster Sugar

Method:

1. Preheat the oven to 200C, 400F, Gas mark 6 and very lightly grease 2-3 bun trays.

2. On a floured surface, roll out 3/4 of the pastry to approximately 6mm/1/4 inch thickness then cut 12 rounds out with a 6cm/2 1/2 inch cutter.

3. Use these rounds to line the bun trays.

4. In a bowl, mix together the mincemeat and brandy until well blended.

5. Divide the mincemeat between the pastry shells, pressing down lightly.

6. Roll out the remaining pastry and using a 5cm/2inch pastry cutter, cut out 12 circles for the tops of the pies.

7. Place the milk in a shallow bowl and dip the smaller pastry circles in the milk and cover each of the filled pies with a top. Use a fork to press the edges of each pie firmly together to seal then sprinkle with a little caster sugar.

8. Bake in the oven for 20 minutes until golden.

Serve hot or cold as a dessert with cream, custard or Brandy Butter. 
Alternatively serve at tea-time