Mince Pies
The Essence of Christmas

Mince Pies have been known to the English cook since the Middle Ages and have played a part in the Christmas festivities since then.

Originally, the pies did indeed contain 'mince', i.e. ground lamb or pork, wrapped in pastry, and flavoured with the cinnamon, allspice, orange peel and cloves that are so familiar to us.

It is strange to think that something as innocent as pastry filled with dried fruit should be able to cause controversy in England, but then, one should never discount the Puritans.

During the English Civil War, Cromwell introduced a law banning mince pies at Christmas. The reason given was that ingredients were pagan in origin and therefore not suited to a Christian country!

Whatever the true reason - maybe Cromwell liked them as little as I do and thought he'd do something about it - after the restoration of the monarchy many of Cromwell's laws passed into obscurity. Including this one.

So it is perfectly legal to enjoy your mince pie at Christmas, or at any other time that fancy takes you.

New to Christmas Baking?

This Cook & Bake Mini Morsel Set has everything you need to get you safely under way and makes short work of your mince pies, even if the little ones have decided to help in the kitchen. Just place the dough in the cups and use the tool to create perfect pastry cases before filling them with your chosen mincemeat. And because it's so easy to do, this set is great for buffet entertaining too. Just imagine the time you'd save during Christmas party season!

All set? Then forwards to the real fun of Christmas baking!

Choose Your Mincemeat

Mince pies stand and fall with their tasty filling. And not all mincemeats were created equal. Their taste can vary between heavy, very sweet, spicy and too spicy.

This last one I've come across only once. It was so heavily flavoured with cloves that it reminded me of a trip to the dentist. Not the kind of thing to be thinking about just before Christmas!

I like my mincemeat fruity and spicy rather than cloyingly sweet, and fat-free rather than heavy.

Try a selection and decide for yourself.

Better still, make your own. Mincemeat is usually better if it has time to mature for a while, so it can be made well in advance, before all the other pre-Christmas jobs eat up your spare time.

You can find two mincemeat recipes - a very traditional one from Mrs Beeton and a lighter, fat-free version from Rose Elliot - on this page.

Pastry

For the pastry, rub together:

• 140g plain flour
• 90g butter

Add a pinch of salt and bind with an egg yolk. If too dry, add a tablespoon of water.

Knead briefly, then wrap in plastic film and chill for half an hour in the main part of the fridge.

Making Mince Pies

When ready to bake, pre-heat your oven to 200 C / Gas 6.

Thinly roll out your pastry and cut circles to fit a cup cake or muffin tin.

Line the greased muffin tin with the pastry circle and add a teaspoon full of mincemeat to each cup.

Cover with another pastry circle or cut star shapes for the top.

Press the tops down gently, make a steam hole, and bake in the oven for about 20 minutes or until the pies are golden.

Cool in the tin, before dusting with fine icing sugar.

Serve with tea or mulled wine. Also goes well with sherry - especially when Santa calls.

Left it too late?

	Taylor's Rum and Brandy Mincemeat is the real thing and very useful for other things besides pies. Try it as a filling for baked apples or wrap in filo pastry, bake and serve with ice cream.
Have a packet or two of these Miniature Mince Pies on standby and you don't have to worry who'll suddenly turn up on your doorstep.

Not sure what to serve with your mince pies?
Check the recipe section for more ideas.