Clearly, I’m interested in traditional feast day foods on this blog. Many, if not most, of our traditional feast day activities have been lost here in Britain. This is due to various factors, notably the 19th century industrial revolution that shifted the population from rural labour to urban industry; then the privations of two world wars and dependence on imported food; then the ensuing embracing of industrialised food production.
When I made the Cattern cakes in November, a friend mentioned that they tasted “Christmassy”. This is interesting, as it demonstrates how the only strong legacy of our traditional feast day foods is at Christmas. It might be grotesquely commercialised, and shifted forward from the Twelve Days (25 December to Epiphany Eve, 5 January) into late November and Advent, but for many it still involves the consumption of traditional foods: mince pies, a heavy fruit cake and plum pudding. All of which feature dried fruits and spices.
We take them for granted now, as jars of dozens of types of spices are readily available from any supermarket, but in antiquity and the Middle Ages they were enormously expensive. Later, in the age of European empires, their trade fuelled many economies, notably imperial Dutch and British*. They really were only ingredients for special days, or for the wealthy, until fairly recently.
While spiced (cinnamon, nutmeg, clove, ginger etc), fruity flavours were once more associated with various celebrations through the year, now we just think of them as “Christmassy”.
Anyway, that’s a thought for this post. Mostly, I realised that while I have various multinational feast food recipes here, I don’t have any basic British Christmas ones. That’s partly because I don’t like Christmas cake and plum pudding. I didn’t like mince pies growing up either, but then I discovered a simple recipe for mincemeat and gave them a whirl. They were good. Making your own is so much better. I know Christmas can be stressful for many but this recipe involves just a fruity preserve and some pastry – nothing too complex, and both can be made ahead of time. The mincemeat will sit in a jar, the pastry can be frozen.
Oh, and many wonder why the filling – sweet, fruity – is called “mincemeat”. Well, in the Middle Ages, puddings and pies would often involve fillings that mixed what we’d considering today as sweet and savoury, notably meat, spices and sugar. I’ve written previously about the term “pudding” – which can still refer to sweet or savoury items in British English. The precursor of Christmas pudding (aka plum pudding), plum pottage, featured meat along with the dried fruit and spices. The legacy of this in mince pie fillings is suet – traditionally a fat from around the kidneys of beef cattle, or mutton (sheep older than two years).
I do tend to use vegetarian suet substitute, partly from force of habit as an ex-veggie, but also because it’s easier at parties when many guests may be too. But it is still a conundrum, as vegetarian suet used to be hydrogenated fat, since deemed a nutritional nightmare, and is now mostly palm oil, an environmental nightmare. So your call on the lesser of two evils.
The mincemeat recipe here was originally from Delia Smith, the pastry originally from Linda Collister.
First make the mincemeat, ideally in October or November – when you can get some fresh homegrown cooking apples. You will need a couple of medium sized jars, washed and rinsed thoroughly. I then tend to put them in a low oven when I’m ready to bottle, to dry them and sterilise.
225g Bramley apples, cored and chopped small (no need to peel them)
110g shredded suet
[total 385g of these]
110g whole mixed candied peel, finely chopped
175g soft dark brown sugar
grated zest and juice 1 orange
grated zest and juice 1 lemon
25g whole almonds, cut into slivers, or flaked almonds
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground cloves
1 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp freshly grated nutmeg
3 tbsp brandy
1. Combine all the ingredients, except for the brandy, in a large mixing bowl.
2. Mix thoroughly.
3. Cover the bowl with a clean cloth and leave in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.
4. Preheat oven 120°C.
5. Cover the bowl loosely with foil and place it in the oven for 3 hours. It’ll look fatty. Don’t worry, this is right. As it cools, stir it from time to time.
6. When the mincemeat is cold, stir well again, adding the brandy.
7. Bottle in sterilised jars.
It’ll keep for months, even years. I had a jar for two years once and it was fine, indeed it was probably better as it gives time for the flavours to mature.
Now, the pastry.
Readers of this blog will know I love ground almonds as an ingredient for cakes. They’re a great addition to sweet shortcrusts too. My mother has just been reminiscing about the mince pies made by her mother, my Granny Buckley, and how “Ground almonds in the pastry was her trick.” So such tastes must run in the family.
This recipe calls for one egg yolk but I’ve also done it with whole egg, and then just used less water to bind. Both are fine.
200g plain flour
30g ground almonds
30g caster sugar
1 egg yolk
2-5 tbsp cold water
1. Sieve flour into bowl.
2. Dice butter and rub in. Alternatively, combine in a food processor.
3. Add ground almonds, pinch salt and sugar.
4. Lightly beat the egg then add to the dry mix.
5. Bring together dough adding enough water to create a soft but not too wet dough.
6. Form ball and wrap in plastic. Rest in fridge for half an hour or freeze.
7. Roll out to about 4mm and cut discs to line the dips in a pie tray.
8. Fill each with some mincemeat.
9. Add lids – either whole discs or star shapes. The latter is easier (no crimping required), and cute to boot.
10. Bake for about 15-20 minutes at 200C, until nicely browned.
11. Dust with icing sugar before serving.
If mince pies are a big part of your Christmas, I’d heartily encourage you to make your own. I don’t claim mine are the best mince pies, and they’re certainly not the neatest or most aesthetically pleasing – like everything I make these days, they’re slightly rushed as I’m either waiting for kids to wake from their afternoon naps or I’m knackered at the end of the day. But they’re easy to make and really, honestly, so much better than any of the industrial crap from the supermarkets.
* See this blog post by botanist Stephen Forbes for more about the origins and history of spices.
5 responses to “Mince pies for Christmas”
Re fats in mincemeat, faced with the same choices, I just used butter. It tastes like traditional mincemeat to me. So either my tastes are odd or the spices overcome every hint of butteriness.
Yes, I’ve scratched my head about that one. I might be imagining it, but the consistency of butter doesn’t seem quite right. Plus, well, I’m not sure it’s quite so neutral in terms of sitting in a jar for months and months. Would need to do some tests to confirm though.
Funnily enough, a friend informs me that Mary Berry’s recipe uses butter. Just had his mince pies and they were great, so yes, maybe I’ll try butter next year. Not that that’s free of ethical concerns though, being very much a product of the meat industry.
I have been looking through my hand written recipes from the sixties and the seventies, to see if I could find my mother’s mincemeat recipe – though I do suspect she used ready made from a jar. Though I cannot be sure of course and my be quite wrong. I did however find a recipe for “Egg and Pork Coffins” (based on a Middle Ages recipe for “smal cofyns of dow” which sounds delicious and I might try after Christmas.
Coffins – very appetising!