Mince pies - love them, hate them, or be coolly indifferent to them, you can't avoid them this time of year.
But the contemporary mince pie would be largely unrecognisable to our 14th Century ancestors. Mince pies, also known as 'strid pies', 'minct pies', and 'mutton pies', weren't even round to begin with - they were rectangular, to represent the manger from the Christmas story, and topped with a pastry Jesus. And, as those Tudors were full of Christmas cheer, pie cases were known as 'coffins'.
One recipe, for 'six Minst Pyes of Indifferent biggnesse' contains some ingredients we might be surprised by in 2024. Today, most commercially available pies are vegetarian, if not vegan, but this isn't the case in the UK until the 21st century. The author of this particular recipe calls for not only a 'Loyne of fatt Mutton', but also 'a litle of a Legg of Veale to mynce with it'.
By the end of the 17th century, mince pies were being baked in the more familiar round shape we know today. But they're still not suitable for our plant-based friends - recipes vary regionally, calling for anything from goose to be included in the filling to calf tongues. Mrs Beeton's recipe book, however, is a little more inclusive, and contains two mincemeat recipes; one with meat, calling for 'lean beef', and one without.
By the 20th century, most mincemeat recipes had stopped calling for actual meat, and the only non-vegetarian ingredient included in most recipes is suet. Luckily, there are all sorts of vegan and plant-based suet alternatives available in shops today - mince pies for everyone!
If you're looking for something a bit different this Christmas, Guild Of Dough is doing its own meat-free take on mince pies for the season. Pop in today to try our new vegan Quince and Almond Mince Pie Bars - packed with rich dried fruits, and finished with an indulgent crumble topping, they're perfect for everyone, plant-based or not!
Happy Holidays!
Comments