history of mince pies?

Answer 1

Good show Alleia!
My comment: I also like them with hard sauce. If you search for past questions, I think you can find a recipe for making the traditional meat-based filling from scratch.
--That Cheeky Lad

Answer 2

These small festive pies, usually between 2 and 3 inches in diameter (5-7.5 centimetres), can be made using either sweet shortcrust pastry or puff pastry. The American version of the mince pie can be much larger (8-10 inches or 20-25 centimetres).

The origin of the word 'mincemeat' is of interest, especially as most modern mincemeat does not contain any meat whatsoever, save for the Amish variety, which often contains pork, beef or sausage. Up to Victorian times, the mince(meat) pie would actually have been a spiced meat pie with some dried fruit. Nowadays, the only remnant of the original meat is the inclusion of suet. Typically, the filling is now made entirely from fruit-based mincemeat containing dried fruit such as raisins, currants, glace cherries, apricot, candied peel; spices such as cinnamon or nutmeg; nuts such as walnuts or chopped almonds; suet; and some kind of alcohol, usually either brandy or rum. Mince pies are suitable for vegetarians only if the suet is replaced by vegetable fat.

Once cooked, the pie is often finished off with a delicate dusting of either caster sugar or icing sugar on top.

History

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 specialty. 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 it is no longer the dominant form.

Folklore and Traditions

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 carrot for the reindeer) as a thank-you for stockings well-filled.

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.

Tradition also says that one should make a wish whilst eating one's first mince pie of the festive season, and that mince pies should always be eaten in silence.

Eating at least one mince pie on each of the twelve days of Christmas is thought by some people to bring luck for the coming year.

Mince pies should traditionally have a star on top, to represent the Christmas Star which Christians believe led the Magi to the baby Jesus in Bethlehem.

Answer 3

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 specialty.

Answer 4

In medieval circumstances English mince pies have been made out of finely chopped meat with fruit and spices further - in all probability to cover any undesirable style simply by undesirable storage circumstances for the beef! there became extremely a convention of cooking meat with especially spiced fruit for the time of Elizabethan circumstances and onwards. finally, the beef became ignored and the especially spiced fruit remained Mince pies are actually classic English Christmas treats. the belief of cooking meat with fruit, spice and sweetness isn't so extraordinary. think of of beef and apple sauce, turkey and cranberry and an entire swathe of center jap cooking. Roll on the mince pie season!

Answer 5

They started off as a mixture of minced meat and fruit (hence the name). Over the years, the meat was reduced until it is now only suet.

Answer 6

Yup! i agree with above answer and very nice they are too! Especially with cream!

Answer 7

DONT KNOW DONT CARE CANT STAND THEM OR ANY FOOD THAT IS MINCED AT THAT MATTER......YUK YUK......

Answer 8

sorry dont care i think they stink