Traditional Mince Pie
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If you’ve never experienced homemade mince pie (aka mincemeat pie) you really, really don’t know what you’re missing. And that’s coming from someone who really doesn’t like the store-bought pies. Leave the store-bought mince pies on the shelf and get ready to fall in love – nothing compares to homemade!
What is Mince Pie?
Mince pie, also called mincemeat pie, has occupied a prominent place on Britain’s holiday table for centuries and that tradition continues today. It’s a sweet pie that is filled with a mixture of spiced fruits and suet is is traditionally served during the Christmas season. 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.
In Great Britain especially, but also in other English-speaking countries throughout the world, it’s hard for many people to imagine Christmas without mince pie.
Why You Need To Make Your Own Mincemeat
Most people have either a love or hate relationship with mince pie. For some, Christmas just isn’t the same without it while for others the mince pie is the brunt of endless jokes. For my part, if my opinion were limited to store-bought mince pie I would definitely pass with a courteous “no thank you.” But here’s the thing, homemade mince pies made with real authentic mincemeat….well, that’s a different story entirely. If like me you’ve always hated the store-bought pie, I’m confident this homemade mince pie will make you change your mind.
The key here: If you want the absolutely BEST mincemeat pie, you HAVE to make your own mincemeat. If you use store-bought mincemeat your mince pies you might as well buy the entire pie at the store. So don’t do it.
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 homemade traditional Mincemeat.
Where Did Mince Pie Originate?
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 gone down in history as an inseparable component of Christmas holiday tradition.
Mince Pie Ingredients
Mince pie is comprised of a pie shell filled with a mixture of fruits, spices, and suet. Here’s what you’ll need:
- Homemade pie crust (see below)
- Beef steak (yes, beef steak. Check out my article about REAL authentic mincemeat. It’s a game changer!)
- Raisins and golden raisins
- Dried currants (which actually aren’t currants at all but rather zante raisins)
- Apple
- Candied orange peel and candied lemon peel
- Almonds
- Lemon
- Beef suet
- Spices including cinnamon, nutmeg, cloves, allspice, mace, ginger, coriander
- Brandy and dark rum
While you can use prepared pie crust, 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 always render my own lard from fat that I get from a trusted local farmer (see my post on How To Make Lard).
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.
Mince Pies 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.
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
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).
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.
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.
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.
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.
Depending on the size of your tart or muffin tins, this will make about 18 mince pies.
Enjoy!
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?
Storage & Freezing
Stored your homemade mince pies in an airtight container. At room temperature they will keep for up to 4 days. Mince pie also freezes well: place them in a freezer-safe container and freeze for up to 3 months. Let them thaw in the fridge overnight. They can be reheated in the microwave but to crisp up the pie crust reheat them in the oven.
For more delicious traditional British treats be sure to try my:
- Treacle Tart
- Lardy Cake
- Chelsea Buns
- Sticky Toffee Pudding
- Eccles Cakes
- Figgy Pudding
- Flapjacks
- Crumpets
- Hot Cross Buns
- Scottish Shortbread
- Parkin
- Spotted Dick
- Welsh Cakes
- Victoria Sponge Cake
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Traditional Mince Pie
Ingredients
- Pie crust dough (enough for two crusts) or homemade crust as follows:
- 3 1/2 cups all-purpose flour
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons 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 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
First published on The Daring Gourmet 18, 2017
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
The recipe looks great but WAAAAYYYY too many pop-up adds. You can’t even read it and every link you try to also goes to so many adds.
Hi Jenn, that sounds alarming and definitely not how it should be. The only pop-up ad I have running on my site is the small video player that you can “x” out of. Aside from that it’s just my free recipe newsletter subscription signup that you can likewise “x” out of. As for links that go to ads, I’m not sure what that could possibly be. The only links I have in my blog posts are to other recipes on my site or to suggested ingredients you can find on Amazon. Could you please help me out by elaborating a little more on your experience so I can share it with my ad company if there are things happening that should be? What do you mean by “every link you try” and that the links go to ads? Also, details like which browser are you using (Chrome, Safari, Firefox), are you using desktop or mobile would be very helpful. Thank you!
There is no information here anywhere about how to make the filling.
Hi Mobley, I link to my filling recipe in the list of ingredients. Simply click on the link for the instructions.
I would love to like this recipe, but I was so bombarded by ads I couldn’t read it. It looks nice.
Absolutely delicious! Made the homemade mincemeat and pastry and they are without a doubt the best I’ve ever had!
Thank you, Roberta, I’m so happy you enjoyed them!
I just made these for the first time and they are fantastic. I used beef tallow with the butter and the pastry is the nicest I’ve ever had, and I bake a lot! Will make these every year.
That warms my heart, Cat, thank you so much! <3
These are the best of the best. This will be my third year in a row making them and it won’t be my last. I’ve made the mincemeat filling both with and without the beef and it is so delicious either way. The pastry crust is flaky perfection. If there’s anyone on the fence about these, make them. They are NOTHING like what you get at the store.
Oh I’m so happy to hear these have become a tradition in your home, Carlene, thank you so much for the feedback! <3
My daughter has been making fruit mince pies for Christmas for years. This year she used your recipe and they are hands down the best I’ve tasted!
What a fantastic compliment, Kelly, I’m beyond thrilled to hear that, thank you! <3
Why did you only post the crust recipe and not the minced meat part?!
It’s there in the list of ingredients: “1 batch BEST Traditional Mincemeat” with a hyperlink to the recipe.
Switching from grams to ounces in a recipe is never good. I almost didn’t catch that suddenly the lard was in ounces and nearly ruined it as my scales was set to grams and I couldn’t understand why the pastry was not working into pea sizes. You might want to change the recipe so that the measurements are congruent. Pies are tasty!
Can the raw mix be jarred and pressure cooked? Assuming yes, how long should go in the pressure cooker? Many thanks.
Hi Daniel, I haven’t tried canning the minced meat but I’ve included official instructions on how to do it in my mincemeat recipe post – just scroll down to the section in the article on how to can mincemeat: https://www.daringgourmet.com/authentic-traditional-mincemeat/
Could not locate suet. So substituted Lard. Made own candied citrus peel. Cooked in crockpot. I don’t remember the taste of my grandma’s homemade mincemeat but I loved it. Mine tastes almost “burnt”. What can I do to improve flavor?
Hi Carylon, if it tastes burnt then it’s likely because it is. With the high sugar content this will burn very easily if the heat is too high or if it’s not stirred enough.
Hello,
I just have to say, your recipes and instructions are awesome! I started looking for a mincemeat recipe for two reasons: my husband and a ladies group of which I am a member. Hubby is from US New England area and recently started talking about how mincemeat pies are tradition there during the holidays. Then, my ladies group decided to have international holiday food for our covered dish Christmas party, which is tomorrow evening. Of course I had to make mince pies, especially once I learned from this site they are meant to be individual servings. So I made my own candied citrus as advised – oh my stars is that stuff divine! Then I made the mincemeat, and today I baked the pies. They are adorable AND delicious! Hubby is thrilled and I have an amazing dish to share tomorrow.
Side Note: I am from the US Midwest, and was surprised to find out from my mom that MY family used to make mince pies during the holidays when she was a child. So I feel like you have helped me revive an old tradition from my side of the family, too. Thank you for the marvelous recipes. I have a feeling I’ll be trying some more. I shall also point my friends your way, should anyone want this recipe.
Happy Christmas to you!
This brought a big smile to my face, thank you so much for the feedback and Merry Christmas to you and your family! :)
First time trying mincemeat…it was wonderful. I Purchased suet online and made the mincemeat with steak. The steak I cut into small pieces and then pulsed it in our small food processor, the result was perfect…not to big but pieces big enough to feel in your mouth and taste. I took the advice and made my own citrus peels. I honestly don’t know if that helped any. While simmering I noticed the mixture was getting dryer and dryer. I didn’t have any apple juice on hand so I used orange juice, that worked just fine. The mincemeat is in our fridge. I’ll make the crust tomorrow and bake it then.
Fantastic, Mike, I’m so glad you enjoyed it and appreciate the feedback, thank you!
Help! The beef bits in my mincemeat are unpleasantly tough. Any recommendations? Thanks!
Ok! After waiting 2 weeks, it’s Christmas Eve and I’ve finally baked these tartlets! I’m not sure what mince pies from England should taste like, but I’ll describe what this tastes like for anyone (like myself before now) who has never tried it, but is curious! After 2 weeks in the fridge, the filling came out tasting like candied peel right outta the gate. Then raisins. The beef bits are fascinating little bites that were clearly crisp-fried in the suet as it cooked! Extraordinary texture! I couldn’t really taste a beefy flavor in it – only the chewy texture of the bits, though what I did taste of it had an interesting COFFEE note to it! I have to wonder how this flavor would develop if properly canned and put away for months.
I also made the crust with butter and some of the rest of the suet instead of lard, and that’s lovely! I’m glad it’s not terribly sweet, because you can kind of go either way with this thing. I kind of like pushing it a bit more toward the savory, so didn’t bother adding the extra powdered sugar to the top. These things are RICH! I had to stop after trying 2 little tartlets (cupcake tin sized). I’ll need to freeze the rest long term, because I don’t even think I’ll be able to have any tomorrow, due to how rich they are.
After seeing a few other comments mentioning it – I didn’t have the suet coming to make a plug at the top of the jars, either. I think it’s because I waited for the filling to cool down some before jarring them, so it had already started to soidify again. Not to worry, though, it sure didn’t go bad! So there you go! Merry Christmas, everyone! I hope you enjoy this adventure, should you choose to take the mincemeat pie plunge! :)
Thanks so much for the details. I found this recipe a few weeks ago and have been collecting the ingredients (e.g., suet, making candied peels, etc.). I’ll make them in a couple of weeks. Really looking forward to them.