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Home » BEST Mincemeat Pie

BEST Mincemeat Pie

Written on November 24, 2020

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If you’ve never experienced homemade mincemeat pie (aka mince pie) you don’t know what you’re missing!  Leave the store-bought mince pies on the shelf and get ready to fall in love – nothing compares to homemade!

mincemeat pie recipe mince pie best traditional authentic British English from scratch

Mincemeat pie, also called mince pie, has occupied a prominent place on Britain’s holiday table for centuries and that tradition continues today.  During the near 7 years that I lived in England I witnessed the mince pies being stocked in every store and served in nearly every home as soon as the Christmas season started.

Most people have either a love or hate relationship with mince pies.  For some, Christmas just isn’t the same without them while for others the mince pie is the brunt of endless jokes.  For my part, if my opinion were limited to store-bought mince pies I would pass in a heartbeat with a courteous “no thank you.”

Homemade mincemeat pies on the other hand made with real traditional mincemeat….well, that’s a different story.  And that’s what we’re talking about today.  If like me you’ve always hated store-bought mince pies, I have a hunch these homemade ones will make you change your mind.

mincemeat pie recipe mince pie best traditional authentic British English from scratch

If you want the absolutely BEST mincemeat pie, you HAVE to make your own mincemeat. If you use store-bought mincemeat your mince pies won’t taste much better than the ones you buy in the grocery store and THAT’S what we’re trying to avoid.

The mincemeat of today is very different from the mincemeat our ancestors enjoyed through the centuries and by different I don’t mean improved.  The real stuff is vastly superior and your taste buds will agree once they’ve tried it.  To learn more about its history, its evolution, and how to make mincemeat that you will really enjoy, be sure to check out my post on how to make your own Authentic Traditional Mincemeat.

mincemeat recipe authentic traditional

In Britain especially but also in several other countries around the world, including Canada, Australia, New Zealand, South Africa, and the New England region of the U.S., it’s hard for many people to imagine Christmas without mince pies.

Mince pies, originally called “Christmas pies, “crib cakes” or “shred pies”, can be traced back to the 13th century to the time of the Crusaders where they were fashioned as symbols of Christ’s birth.  Featuring cinnamon, cloves and nutmeg in token of the gifts of the three Magi, mince pies were originally larger and shaped into ovals to represent the manger.  Often a pastry was made that was shaped in the form of the infant Jesus and was placed on top of the pie.  The mince pie would then be eaten in celebration of the birth of Christ.

Over time mince pies got smaller and rounder and today they’re made in small tart tins as convenient “hand pies” that are consumed within a few bites.

Mince pies have literally gone down in history as an inseparable component of Christmas holiday tradition.

Christmas Pie by William Henry Hunt (1790-1864)

You can use prepared pie crust but for the best flavor and texture I recommend making your own and if at all possible replacing some of the butter with lard.  Lard yields the very best pie crust texture imaginable.  Be sure to use quality lard from pasture-raised pigs.  Most of the lard you find in the stores is hydrogenated – avoid it.  I usually render my own lard from fat that I get from a trusted local farmer (see my post on How To Render Lard), but for a store-bought option, this Leaf Lard from Fatworks is made from free-ranged, pasture-raised pigs.

You can use either a standard 12-muffin tin or you can use mini tart tins, which create a more typical pie shape.  I prefer to use the traditional mini tart tins and these tins can be used for any number of mini tart recipes.

mincemeat pie recipe mince pie best traditional authentic British English from scratch

Traditional Mincemeat Pie Recipe

Let’s get started!

Make the pastry crust:

Put the flour and salt in the bowl of the food processor and pulse a few times. Add the butter and lard (or all butter if preferred) and continue to pulse until the mixture resembles coarse crumbs.

making pastry crust 

Gradually add in the ice cold water and pulse a few times after each addition.  The texture should be such that when you take some of the mixture and pinch it between your fingers it should come together to form a dough.  Test it for doneness after each addition of the ice water, being careful not to add too much water or your crust will be tough and it won’t be flaky.
Transfer the crumbly pastry dough to a lightly floured work surface and use floured hands to fold the dough into itself until it’s all incorporated and comes together.  Work quickly to prevent the ingredients from getting warm.

Form the dough into a ball, tightly wrap it in plastic wrap, and chill it in the fridge for at least 3 hours before using, or for up to 5 days.  This dough can also be frozen (flatten into one or two discs, wrap tightly with plastic wrap, and put it in a ziplock freezer bag).

making pastry crust

Time to make the mincemeat pies!

Preheat the oven to 400 degrees F.  Grease the mini tart tins or a standard 12-cup muffin tin.   

Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins.  Scoop some of the mincemeat into each pie crust.

**IF MAKING A FULL SIZE PIE:  Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.

mincemeat pie recipe best traditional authentic British English from scratch

Roll out the remaining pie crust to the same thickness and cut out circles for lids, star shapes, or lattices (whichever you prefer).  If cutting out circles/lids to fully cover each pie cut a small slit on the top of each pie crust to let hot air escape.

mincemeat pie recipe best traditional authentic British English from scratch

Lightly brush the tops with milk or an egg wash.

Bake the pies for 10-15 minutes or until golden brown. 

Carefully remove them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar. 

mincemeat pie recipe best traditional authentic British English from scratch

Mince pies are best served gently warmed.  They can be eaten with your hands or with a spoon if served with cream or even ice cream if you like.

Another traditional topping is Hard Sauce, known as Brandy Butter outside the U.S.  Spread or place a dollop of brandy butter over the hot mincemeat pie and let it melt.

hard sauce recipe brandy butter traditional rum cognac dessert pudding mince pie

Stored in an airtight container, the mincemeat pies will keep for up to 4 days.

Note: These pies freeze well.  Freeze in an airtight container or ziplock bag; they will keep for up to 3 months.

Depending on the size of your tart or muffin tins, this will make about 18 mince pies.

Enjoy!

mincemeat pie recipe best traditional authentic British English from scratch

mincemeat pie recipe best traditional authentic British English from scratch

One tradition says that if you eat a mince pie each day over the twelve days of Christmas it will bring you good luck in the new year!  Another tradition says that the first mince pie of the season holds special powers, so be sure to make a wish with the first mince pie you eat!

Fun Fact:  The first ever mince pie eating contest was held in 2006 and the winner consumed 46 pies in one sitting!

So from that perspective, 12 pies in 12 days isn’t so bad, is it?

PIN ME!

mincemeat pie recipe mince pie best traditional authentic British English from scratch

For more delicious traditional British treats be sure to try our:

  • Treacle Tart
  • Sticky Toffee Pudding
  • Eccles Cakes
  • Flapjacks
  • Crumpets
  • Shortbread
  • Yorkshire Parkin
  • Spotted Dick
  • Welsh Cakes
  • Victoria Sponge Cake

 

mincemeat pie recipe mince pie best traditional authentic British English from scratch

BEST Mincemeat Pie

Kimberly Killebrew
With your pantry already stocked with homemade mincemeat, traditional mince pies are a snap to make and an essential part of the British Christmas tradition!
Print Recipe
4.74 from 15 votes
Prep Time 30 mins
Cook Time 15 mins
Chill Time 30 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine British
Servings 16 to 18 mince pies (depending on size of tins)
Calories 172 kcal

Ingredients
 
 

  • Pie crust dough (enough for two crusts) or homemade crust as follows:
  • 3 1/2 cups (455 grams) all-purpose flour
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons (140 grams) very cold unsalted butter , diced in 1/2 inch cubes
  • 5 ounces lard , lard will produce the flakiest crusts (you can substitute butter if you prefer)
  • How to Make Your Own Lard (we STRONGLY recommend making your own, it's super easy and WAY cheaper than store-bought!)
  • 2/3 cup ice water
  • 1 batch BEST Traditional Mincemeat
  • 2 tablespoons milk, for brushing
  • powdered sugar for sprinkling

Instructions
 

  • Combine the flour, sugar, and salt in a large bowl.  Add the butter (or lard/tallow) and use a pastry blender or two knives to cut into the flour until you get pea-sized crumbs(alternatively use a food processor).  Stir in the water gradually (or pulse with a food processor) until the dough holds together when you pinch it between your fingers.  Wrap the dough with plastic wrap and chill for at least 30 minutes.  
  • Preheat the oven to 400 degrees F.  Grease a standard 12-cup muffin tin or mini tart tins.  
  • Roll 2/3 of the pie crust out onto a floured surface to 1/8 inch thickness. Cut circles out of the pie crust to fit into the tins.  Roll out the remaining pie crust to the same thickness and cut out circles for lids, or star shapes, or lattices (whichever you prefer). If using circles/lids to fully cover the pies, cut a slit in each pastry lid to allow the hot air to escape.
    IF MAKING A FULL SIZE PIE:  Preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so.
  • Carefully press the pie crusts into the tins and fill them with mincemeat then top with the pie crust lids, stars, or lattices and press the edges together to seal them.  Lightly brush the tops with milk or an egg wash.
    Bake the pies for 10-15 minutes or until golden brown.  Carefully remove them from the muffin or tart tins, transfer them to a wire rack and sprinkle with powdered sugar. 
  • Mince pies are best served gently warmed.  They can be eaten with your hands or with a spoon if served with cream or even ice cream if you like.  
    Stored in in the fridge in an airtight container, they will keep for up to 4 days.   If making them without meat they will keep in an airtight container at room temp for up to 2 days.
    Note: These pies freeze well.  Freeze in an airtight container or ziplock bag, will keep for up to 3 months.

Nutrition

Calories: 172kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 179mg | Potassium: 24mg | Vitamin A: 370IU | Calcium: 8mg | Iron: 0.8mg
Keyword Mincemeat Pie
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

First published on The Daring Gourmet 18, 2017

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Topics include: Affiliate, All Recipes, America, Australia, By Country or Region, By Course, Canada, Dessert, Disclosure, England, Food, Ireland, North America, Oceania, Scotland, Western Europe as well as: American, British, canadian, Christmas, English, holiday, mince pies, mincemeat, mincemeat pie, new zealand, pies, South African48 Comments →

« Hard Sauce (Brandy Butter)
Pumpkin Pie Spice »

48 Responses

  1. Glenn Reeder says

    February 5, 2021 at 3:17 pm

    You can get your mincemeat from Smuckers in Orville Ohio. Just Google them.

    Reply
  2. Teresa (Watson ) Wells says

    January 1, 2021 at 11:08 am

    I grew up eating mince meat pie every year from Thannksgiving thru Christmas and as I remember watching my mother making her pies I remember her using a box of Nonesuch mince meat. Now many many years later and after my mom has passed and I am not able to ask her any questions my husband and I can not find Nonsuch mincemeat nor a poor substitutw frozen mincemeat pie at any local stores and we are missing our favorite holiday pie so I am now looking for ways to make my own mincemeat. I have just found your site and will be tryig your receipe out soon. Here is hoping to having mincemeat pies on the menue once again. BTW we are totaly american but my grandparents were from the english side of Canada origionally, who eventualy immigrated to the US. I think that is why we have so many english type receipes passed down to us kids

    Reply
  3. Kate says

    December 27, 2020 at 12:46 pm

    Hi there, I totally appreciate your care with this recipe but there are a lot of mistakes with the metric conversions and the doubling and tripling. Luckily I spotted them before I started baking. I had great success with this using 8 ounces of salted Kerrygold butter and 2 ounces of lard. And the flour combination I used was 113 g each of whole wheat bread flour and whole wheat pastry flour, and 200 g of all purpose flour. The pastry behaved beautifully! I have been on a mince tart pastry quest for sometime now and I think this will now be my go to recipe. But I hope you will make the adjustments in the measurement conversions! You will see if you toggle back-and-forth on the various settings how some measures are wrong. Thanks!

    Reply
  4. Anonymous says

    December 26, 2020 at 9:48 am

    Do you have to refrigerate the little pies after you bake them? There’s certainly no room fir all those little tartlets in my fridge but I am collecting them along with several of the German holiday cookies to send across country as care packages, and I missed my window for shipping before Christmas so they won’t go out til Monday.

    Also I may have to make the mincemeat over again as I didn’t refrigerate it but stored it in my fairly cool garage and the jars don’t seem to have solid lard “lids” at the top, they look like your mincemeat photo.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 26, 2020 at 3:51 pm

      If you made them with meat they should be refrigerated. They also freeze well, so you can spare some of your fridge space. If you made them without meat you can store them in an airtight container at room temp for up to 2 days.

      Reply
  5. Kate says

    December 24, 2020 at 9:12 am

    The measurements are completely off. Look at the metric to imperial conversions- they are wrong on the single recipe and on the doubled/tripled versions as well! This is requiring a lot of math skills to try to figure out what you originally meant before screwing up the recipe!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 24, 2020 at 11:14 am

      Hi Kate, the recipe is not in Imperial measurements, it’s in US Customary.

      Reply
      • Kate says

        December 27, 2020 at 12:49 pm

        Oh hi Kimberley, I did not realize this comment had been posted. I meant to add some more detail and not sound so critical! I think imperial and US customary are the same thing, in all events that’s what I meant. Please if you toggle on the metric and the doubling and tripling you will see what I mean how some measurements do not change at all and some just don’t make sense. The basic recipe is great!

        Reply
        • Kimberly @ The Daring Gourmet says

          December 27, 2020 at 2:23 pm

          Hi Kate, no worries at all! I welcome any and all honest feedback. I didn’t realize you were referring specifically to the conversions when you double/triple the recipe. Yes you’re right, the doubling/tripling feature doesn’t work. It’s a software thing that the developer will need to look into and until that happens those calculations – e.g., to double the recipe – will have to be done manually. I’m sorry for the hassle and again, I appreciate the feedback!

          Reply
  6. Elaine says

    November 13, 2020 at 8:10 am

    Wondering about time and oven temp for a traditional sized pie, instead of minis. Your filling is amazing! Do I warm the filling from refrigerator to crust??? Thanks for your help! Want my Grandmas crust to do your mincemeat filling justice!
    Elaine

    Reply
    • Kimberly @ The Daring Gourmet says

      November 15, 2020 at 7:28 pm

      Thanks so much, Elaine! No need to warm the filling before placing it in the crust; refrigerator to crust is fine. For a traditional sized pie I would preheat to 375 F and bake it for 15 minutes, then reduce the heat to 350 F and bake for another 30 minutes or so. Happy baking and please let us know how it goes!

      Reply
  7. JOC says

    November 7, 2020 at 6:48 pm

    When is the sugar added?

    Reply
    • Kimberly @ The Daring Gourmet says

      November 7, 2020 at 8:04 pm

      Hi JOC, it’s added in step one with the flour and salt.

      Reply
      • Gerry says

        December 17, 2020 at 3:47 pm

        Hi nice looking recipe – but how much sugar is added? I don’t see the quantity in the list. Maybe I just don’t see it but everyone else can?

        Reply
        • Kimberly @ The Daring Gourmet says

          December 17, 2020 at 4:53 pm

          Hi Gerry, sorry about that, it’s 1 1/2 tablespoons of granulated sugar.

          Reply
  8. Diane says

    October 31, 2020 at 9:07 am

    I make my own mincemeat. I use 1.5 pints ground apples. (Tart ones preferred), 1pint ground green tomatoes, 1cup chopped suet, 2 tsp cinnamon, 1tsp salt, 1tsp allspice, 1tsp ground cloves, 3cups sugar 1/4 c vinegar
    Put everything in a large pot. Stir it all up. Cook on medium heat, stirring frequently. Cook until thick.

    You can can it, in hot water bath, pints 25 minutes. Or. Freeze. It.

    Reply
  9. Margaret M says

    November 28, 2019 at 5:43 am

    Made the filling last week (YUM!) and making the dough now. I don’t see where the 1 teaspoon of sugar is added, so I’m adding it with the salt based on the order of ingredients (thinking it was just overlooked in the description). I’ve never used lard or tallow before. I bought Bison Tallow! This should be an awesome finale to the dinner.

    Reply
    • Kimberly @ The Daring Gourmet says

      November 30, 2019 at 9:17 am

      Wow, I’ve never seen bison tallow anywhere for sale before! Thanks, Margaret, I hope you enjoyed the pies!

      Reply
  10. marie king says

    November 13, 2019 at 9:04 am

    My grandmother always made mincemeat pies for Thanksgiving and Christmas. What a treat! I found your recipe recently and am going to try it this year. I’m confused about the suet. I know it rises to the top. When I’m ready to spoon the mincemeat into the tart shells, do I mix the suet and mincemeat together? Or is the purpose of the suet simply to seal the mixture and not to actually put it in the pie? Should I discard it? HELP!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 13, 2019 at 1:25 pm

      Hi Marie, I added a note about that in the “notes” section of the recipe card. Hopefully that answers your questions.

      Reply
      • Claire Goucher says

        November 29, 2019 at 11:43 am

        Hi, Kimberly.
        I’m really looking forward to making my own mincemeat this year and making the tarts.
        However, the note section doesn’t actually contain the info regarding whether the suet cap is mixed into the mincemeat or simply removed.
        Thanks,
        Claire =)

        Reply
        • Kimberly @ The Daring Gourmet says

          November 29, 2019 at 12:32 pm

          Hi Claire, it’s in the notes section of the actual mincemeat recipe: https://www.daringgourmet.com/authentic-traditional-mincemeat/

          Reply
  11. Chad M. says

    November 7, 2019 at 8:32 am

    I have never had, or even seen a mincemeat pie. I live in central America, and sell homemade traditional Thanksgiving pies to friends. One friend today asked me for a traditional British mincemeat pie. After searching the internet, I found this site. Now I want to make myself a mincemeat pie as well. I have promised myself to never sell a pie to someone that I have not made for myself. Looking forward to this!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 7, 2019 at 9:07 am

      Fantastic, Chad, let us know what you think once you’ve tried it!

      Reply
  12. Jane says

    September 28, 2019 at 9:59 am

    I have never had a mincemeat pie but my husband loves it. I am planning to make it for him this Christmas. I have all of your instructions saved and am planning the purchase of the not-so-readily available ingredients. I’m a little confused, though. Do you use butter and suet and lard here? It looks like it’s half butter/half lard and then suet. I’m purchasing the suet you recommend for the mincemeat. Do I just use that? Or do I need to get lard, as well? Can you clarify for me a bit? I’m really looking forward to making it for him. I’m even going to make the homemade citrus peels. Thanks for your help!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 28, 2019 at 10:15 am

      Hi Jane! For the pie crust you can either use all butter or half butter and half fat. The fat can either be lard (pork) or tallow (beef). In the recipe I provide a link to my tutorial on how to render your own lard or tallow. I personally prefer the texture of lard over tallow for pie crusts, I find it more tender/flaky. And yes, for the mincemeat you’ll use the shredded suet. You won’t regret making your own candied citrus peel, it’s amazing!

      Reply
  13. Malcolm says

    February 18, 2019 at 3:12 pm

    Mincemeat

    My Mother made mincemeat with actual meat
    And it beat all else as something to eat.
    When I got married I had a great shock:
    My wife made mincemeat with raisins as stock.
    She’s not vegetarian or such, by no means
    But mincemeat with meat was not in her genes.

    There was an old gentleman I once heard avow
    “The cow eats the grass and I eat the cow,
    Remove your nut cutlet and your lentily dog
    And serve me a round off the belly of hog.”
    With this sentiment I fully agree,
    So Sheila’s mincemeat was anathema to me.

    A sensitive soul would shrink at the sound,
    The shriek of a carrot that’s pulled from the ground.
    You may think the carrot is all unaware,
    As compared to the cow- that’s very unfair
    You can question a cow or question a carrot –
    You’ll get the same answer, one without merit.

    So I ‘ll make my own, with an eye to the meat
    And the eye of the round will make a big treat
    First, I made peel: oranges, lemons and limes,
    They are cooked in sugar and dried up betimes.
    Having stripped off the peel, what to do with the fruit?
    Save it for the mincemeat a possible route.

    Now a big problem- it’s hard to find suet
    But I got it at Orliff’s, so now I can do it
    There’s nuts to crush up and apple to core
    And lemon to squeeze and raisins galore.
    Brown sugar comes in and vinegar too
    And spices to add and not just a few.

    When everything’s ready, throw it all in a pot
    Let simmer for hours but never too hot,
    Or the sugar will burn- just a slight bubble.
    The smell by itself is worth all the trouble.
    Then poured in tall bottles so the suet can rise
    And that seals it up till you’re ready for pies.

    Reply
    • Kimberly @ The Daring Gourmet says

      February 18, 2019 at 6:19 pm

      What a treat! This is phenomenal, Malcolm, thank you for sharing your talent!

      Reply
    • Monique Martinez says

      December 27, 2020 at 1:01 pm

      Loved this, literally my adventure with mince pie!

      Reply
  14. Fred says

    January 9, 2019 at 10:55 am

    Do you mix in the suet that has collected on top before putting the mincemeat in the pie, or do you discard it?

    Can you just make the crust and then put the mincemeat in? This would preserve the alcohol for us lushes.

    How about putting some alcohol on after the pie is cooked?

    Reply
    • Kathleen says

      November 13, 2019 at 4:17 am

      That’s my question as well but she didn’t address it. I’m assuming it’s mixed in because she says it can be used immediately (though much better if it can ripen for an extended period). That really does need to be clarified for those of us who’ve never made a mincemeat pie. My brain is telling me to discard it because the instructions seem to be for those who keep it for an extended period and the suet’s purpose is to initially flavor the mincemeat and to seal it to preserve it. Personally I can’t IMAGINE eating all that suet though!!!

      Reply
      • Kimberly @ The Daring Gourmet says

        November 13, 2019 at 1:26 pm

        Hi Kathleen, I added a note about that in the “notes” section of the recipe card. Hopefully that answers your questions.

        Reply
  15. Tara says

    December 29, 2018 at 6:11 pm

    I accidentally used 8 oz of lard instead of a lard and butter combination. Do you think the crust will be ok?

    Reply
    • Kimberly @ The Daring Gourmet says

      December 29, 2018 at 6:15 pm

      Absolutely, Tara! Using all lard is what they often did in the old days.

      Reply
  16. Natalie Loftus says

    November 18, 2018 at 5:13 pm

    I made these using your recipe for homemade mincemeat – the absolute BEST!!! They disappeared so quickly last year and I’ve just made a double batch of your mincemeat again for this year. Cannot wait to enjoy some more of these pies. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 18, 2018 at 10:18 pm

      I’m so happy to hear that, Natalie, thank you!

      Reply
  17. Tammy Worden says

    January 13, 2018 at 1:08 pm

    These were phenomenal, Kimberly! Made them using your recipe for homemade mincemeat and everyone loved them!

    Reply
    • Kimberly @ The Daring Gourmet says

      January 13, 2018 at 1:12 pm

      Wonderful, thanks so much, Tammy!

      Reply
  18. Elise Carlson says

    December 28, 2017 at 1:39 pm

    I made these for Christmas using your mincemeat recipe and they were a huge hit! I served them with whipped cream and everyone requested seconds. Such a great flavor! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      December 28, 2017 at 1:40 pm

      Wonderful, Elise, thanks so much!

      Reply
  19. Ashley @ Wishes & Dishes says

    December 25, 2017 at 8:49 pm

    Love that you used homemade mincemeat! Yum!

    Reply
  20. Kim Beaulieu says

    December 21, 2017 at 10:49 pm

    I’m having so many childhood flashbacks seeing this. My Dad loved making his own mince pies. Yours look amazing. Happy Holidays!!!

    Reply
  21. Jerry Warrick says

    December 21, 2017 at 2:54 pm

    Being my Grandfather is from St.Austell Cornwall, we always had mincemeat pies…I also use lard when making my traditional Cornish pasties !

    Reply
    • Kimberly @ The Daring Gourmet says

      December 21, 2017 at 9:05 pm

      That’s the only way to make them, Jerry! My husband’s family is from Cornwall also and Cornish pasties are one of his favorite things.

      Reply
  22. Liz says

    December 20, 2017 at 4:38 pm

    I wish you were my neighbor! Then I’d come over and beg for a couple of your minis!

    Reply
  23. Mary Fisher says

    December 19, 2017 at 1:32 am

    Mince pies are eaten at any time, usually without a sauce. I’ve never seen them served with ice-cream but I haven’t been to every household in England, even though I’m English and have lived in England (Yorkshire really) for almost eighty years.
    Our tradition is to make them on Christmas Eve and have the last one at midnight on New Year’s Eve with a dram.
    I make our mincemeat, using finely chopped beef and lots of brandy. It doesn’t need cooking (or ‘canning’ as sometimes described but not in Britain) and will keep forever.
    Commercial mincemeat isn’t bad and, in my experience, always contains suet. If commercial mincemeat is acceptable why do I make it? Because I make everything. This year has been difficult because I’ve been caring for Spouse after an accident, luckily I’d already made the cake, back in August, and had a pudding left from 2010. There are only the mince pies and stand pie to make now. I even have some tomatoes left from the greenhouse, very small but they’ll be fine with the pork pie. I wish everyone a joyous Christmas and a peaceful 2018.

    Reply
  24. Nat says

    December 18, 2017 at 2:08 pm

    I got so caught by your recipe for the original authentic mince meat that I want to try the mince pies now. I’m not familiar with the british custom. Please inform when and how they are consumed. Breakfast, lunch, tea, dinner?

    Thanks in advance
    Nat

    Reply
    • Kimberly @ The Daring Gourmet says

      December 18, 2017 at 2:36 pm

      Hi Nat, these are eaten throughout the Christmas season as a dessert item and can be casually passed around on a plate and eaten by hand or served on a plate with cream or ice cream. While they’re also eaten cold, they’re really best served gently warmed.

      Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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