When's the feast? They are really easy to make and are infinitely better than shop bought ones because, not only do they taste better, but they aren’t full of chemicals we don’t know about. After the austere eating of Advent (with no meat), the Tudors reveled in feasting on Christmas day, and this included a lot of meat. By late Victorian England, mince pies ceased to contain meat and had all fruit fillings (with suet). These Easy Peasy Mini Mince Pies are much smaller and made with a simple, savoury pastry, which I think perfectly complements the sweetness of the mincemeat. often leave out mince pies with brandy or some similar drink for. It’s hard to know exactly when meat stopped being included in the mince pie. Lucy Worsley visits Hampton Court’s kitchens with Food Historian Annie Gray. Tudor Cooking with Claire video: Lambswool Wassail; December Tudor Life Magazine - See Claire's article on December Feast Days, which includes Christmas, and Olga Hughes' feature on a Shakespearean Christmas Banquet which includes recipes. Blessed by a SquidAngel. Love old recipes, and this looks interesting. Make the pastry and roll out very fine. Put the mixture into the pie shell. Enjoy it! Gradually add ice water, tossing with a fork until dough forms a ball. In a large bowl, mix flour and salt; cut in shortening until crumbly. As Knights returned from the Medieval Crusades with spices, these exotic flavours were gradually added to pies until over the years the meat was fully replaced. Mincemeat pies, or Christmas pies, are a traditional main course dish dating back to Tudor times. I absolutely love mince pies, but I’m really not a fan of the shop bought ones, they are too big and too sweet for my taste and just all the wrong texture. When making the pie, it is good luck to stir in a clockwise direction. Lorelei Cohen from Canada on June 26, 2013: You always teach me a thing or two. Store the mini mince pies in an air-tight container for up to 2 weeks on the counter. In the Medieval and Tudor period the meat of choice for a mince pie was lamb or veal. Note the arrangement of mince pies on the salver. But we're going to make little fruit pies.. More pie designs from The Accomplish'd Ladies Delight (London: 1696). To make Pyes - Pyes of mutton or beif must be fyne mynced and ceasoned wyth pepper and salte, and a lyttle saffron to coloure it, suet or marrow a good quantite, a lyttle vyneger, prumes, greate raysins and dates, take the fattest of the broathe of powdred beyfe, and yf you wyll have paest royall, take butter and yolkes of egges and so tempre the flowre to make the paeste. Very interesting lens and also well done. :). You should make a wish when eating the first pie of the season and never cut the pie with a knife. Have a great week. For the broth, just add enough to make the mixture a little wetter. My goal was to cook through roughly 3,000 years of English history, and this was the fifth installment, for the Tudor era. Add the dates and currants, pound. Thanks a lot for sharing that... As I have created a lens about Medieval Festivals, so I have added your lens under "Related Lenses"... Wow! Easy Peasy Mini Mince Pies. Pound the figs in a mortar. Mincemeat pie, also called mince pie, has occupied a prominent place on Britain’s holiday table for centuries and that tradition continues today. Mincemeat was originally a mixture of meat, dried fruit and spices. They learn how to make classic Tudor recipes like mince pies and assist with the roasting of a Christmas venison. It was baked in a large rectangular pie in Medieval and Tudor times, which represented Christ's bed (manger). Mince pie (or mincemeat pie, depending on where you’re from) is an English pie made with mincemeat, which is a mixture of dried fruit, spices, spirits, and sometimes—but not always—beef suet (the hard fat of beef found around the loins or kidneys), beef, or venison (deer meat). Shapes for pies from T. Hall, The Queen's Royal Cookery (London: 1713). Food across centuries and across continents- resourceful as always, Susanna! Feel free to omit or add any spice. A note about SUGAR: Centuries ago mincemeat was far less sweet than it is today. Remove the pies from the oven and let them cool for 10 minutes in the pan before removing them to cool completely on a wire rack. During the near 7 years that I lived in England I witnessed the mince pies … Nancy Tate Hellams from Pendleton, SC on December 16, 2013: Enjoyed learning more about Mince Pie. Evelyn Saenz from Royalton on November 28, 2013: Thanks for the history and interesting recipe. Do you make fruit mince pies for Christmas? 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