Meat Mince Pies
Recipe from Eliza Smith Recipe Book dated between 1782-1850.
The early mince pies were known under three names: 'Mutton Pie' 'Shrid Pie' and 'Christmas Pie'. Typically, the ingredients included meat, suet and dried fruit with the addition of cinnamon and nutmeg introduced later with the exploration of the East.
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As with today, they were traditionally served around Christmas time as they were typically associated with Catholic Idolatry (worship of an idol).
Fun Fact: during the English Civil War it was frowned upon to eat a mince pie for its association with Catholicism.
Ms.4632 Eliza Ann Smith Recipe Book
Ingredients:
For the Mince Meat
250g of Beef Mince
300g of Beef or Vegetable Suet
300g of Currants
50g of Raisins
50g of Caster Sugar
1 tsp of Nutmeg
1 tsp of All spice
1 tsp of Cinnamon
50ml of White Wine Vinegar or Verjuice
Peel of 1 Lemon
Peel of 1 Orange
For the Pastry
375g of Plain Flour
125g of Caster Sugar
1 Egg
260g of Unsalted Butter
Equipment:
Frying pan
Wooden spoon
Mixing bowl
Muffin tray
Rolling pin
Knife
Grater
Biscuit cutter
Prep Time: 45 minutes Serves: 4 Ability: Easy
Cook Time: 15-20 minutes
Method​
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Preheat the oven to 190°c/Fan 180°c/Gas 5
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In a small frying pan, add the beef mince and cook over a medium until brown. Put to side.
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In a large mixing bowl, add the mince, suet, currants, raisins, sugar, spices, white wine vinegar and the grated peel of a lemon and orange. Mix all ingredients together and leave to the side.
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In a large mixing bowl, add the plain flour and butter. Rub the butter into the flour until it becomes a bread crumb consistency.
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Add the sugar to the mixture and stir well. Once stirred through, add the egg and beat until it comes together as a mixture.
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Tip out onto a lightly floured surface and fold until the pastry comes together in a ball. Be careful not to over mix.
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Wrap the pastry in cling film and chill for 10 mins.
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Roll out the pastry to 3mm thick.
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Using a round cutter (about 10cm), cut out 12 bases and place them into muffin trays. Put 1 tbsp mincemeat mixture into each.
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Re-roll out the pastry to cut 7cm lids and press them on top to seal.
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Bake the mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with a little more icing sugar before serving.