Mince Pies

Mince Pies have a long history in English Christmas tradition. Originally, they contained minced meat and fruits, although the wealthier classes could afford to add spices thanks to trade with the Middle East and their higher purchasing power.

Combining meat and fruit was a medieval tradition but also a necessity. Fruits were added because often the meat was not consumed in the best conditions, and fruits disguised such a condition, as well as to provide sweet taste. Spices served the same purpose of masking "not-so-fresh" smells and flavors, but they were too expensive for the common people.

Over time, the recipe evolved into the sweet, meat-free version we know today. Interestingly, the name wasn't changed. In other words, a sweet with no meat—except for the minimal suet they incorporate — is still called "minced pie" today, just like a thousand years ago.

Mince Pies were part of medieval festivities until the time of Cromwell in the 1650s when they were banned due to their association with celebrations and the Catholic Church. However, the tradition revived with the monarchical restoration.

Today, Mince Pies are a very English Christmas tradition, along with Christmas Pudding, and the recipe has continued to adapt, incorporating a variety of ingredients in the filling and creative presentation methods.

INGREDIENTS:

• 225 g (8 oz) peeled and grated apples.
• 110 g (4 oz) finely chopped suet.*
• 175 g (6 oz) raisins.
• 110 g (4 oz) currants.
• 175 g (6 oz) brown sugar.
• 1/2 teaspoon ground cinnamon.
• 1/2 teaspoon ground nutmeg.
• 50 ml (1/4 cup) brandy.

*Note: Suet is the fat found around the kidneys of animals, typically beef. It has a firm consistency at room temperature and easily melts when cooking, making it ideal for adding moisture and flavor to certain dishes. In British cuisine, suet is commonly used in making pies, puddings, and fillings.

To adapt the recipe to ingredients more readily available in your country, you can use lard instead of suet in similar proportions. Keep in mind that lard may have a slightly different flavor but will still provide the desired texture and moisture in the recipe.

Pastry Ingredients:

• 350 g (12 oz)  flour.
• 175 g (6 oz) cold butter, cut into small pieces.
• 1 egg, beaten.
• Cold water.

Instructions for preparing the filling:

Prepare the filling in advance (at least the day before). Mix all the ingredients of the Mince Meat in a large bowl, cover, and let it rest in a cool place for at least 12 hours to allow the flavors to meld. The brandy alcohol will prevent spoilage, so no need to worry about that.

The next day, preheat the oven to 200°C (392 F).

In a large bowl, rub the butter into the flour until you get fine crumbs (yes, you read that right, rubbed because it's cold, and rubbing will make it creamier).

Add the egg and enough cold water to form a soft dough. Refrigerate the dough for 30 minutes.

Now, we can proceed to assemble the Mince Pies themselves.

Roll out the pastry and cut disks for the base and the top of the mince pies. Not too large, just enough to line a large cupcake tin.

Line large cupcake paper or silicone molds with the pastry and place a teaspoon of Mince Meat in each.

Cover with the top pastry, sealing the edges well.

Make a small cut on the top of each pie to allow gases to escape.

Bake for 20 minutes or until golden brown. Let them cool and eat at room temperature.

You will love them, for sure.