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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. 

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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​

  1. Preheat the oven to 190°c/Fan 180°c/Gas 5

  2. In a small frying pan, add the beef mince and cook over a medium until brown. Put to side. 

  3. 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. 

  4. In a large mixing bowl, add the plain flour and butter. Rub the butter into the flour until it becomes a bread crumb consistency. 

  5. Add the sugar to the mixture and stir well. Once stirred through, add the egg and beat until it comes together as a mixture. 

  6. Tip out onto a lightly floured surface and fold until the pastry comes together in a ball. Be careful not to over mix.

  7. Wrap the pastry in cling film and chill for 10 mins.

  8. Roll out the pastry to 3mm thick.

  9. Using a round cutter (about 10cm), cut out 12 bases and place them into muffin trays. Put 1 tbsp mincemeat mixture into each. 

  10. Re-roll out the pastry to cut 7cm lids and press them on top to seal. 

  11. 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.

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