If there’s one Christmas treat that’s been through a total makeover, it’s the humble Mince Pie. Yep, these little sweet-yet-savoury gems have gone from meaty medieval meals to the fruity, spiced indulgences we know today🥧 So, grab a mug of something warm, because we’re about to dive into the twisty, tasty tale of traditional mince pies- and trust us, it’s a ride!!
Back in the day (we’re talking medieval times here), 'mince pies' weren’t exactly the sugary little pastries we put out for Father Christmas. They were more of a meat-lover’s dream, filled with minced beef or lamb, suet (yes, the fatty kind), and a bunch of spices to hide the, well, 'funk' of preserved meats🍖 Sugar was still a luxury, so instead of being sweet, these pies were all about that savoury, spice-packed, meaty goodness.
The blend of flavours wasn’t totally random, though. Medieval cooks believed that meat and spices helped warm the body in winter, so these pies were basically medieval hand-warmers you could eat🧤❄️
Things took a sweet turn during the Tudor period when sugar started becoming more available (still super pricey, though, so it was a serious flex). Instead of just meat, pies started getting hit with dried fruits like raisins and currants, plus spices like cinnamon, cloves, and nutmeg🍇
This fruity-spicy combo became the start of the mince pie’s sweeter side, though it still had meat mixed in!😮 You’d bite into a medieval mince pie and get a mashup of meaty and fruity flavours- not quite your modern Christmas snack, ey?
Fast forward to the 17th century, and England was in the grip of the Puritans, (who were about as fun at parties as they sound). They banned Christmas festivities, including mince pies, calling them sinful!
But the people weren’t about to let that slide, so they continued making them in secret, sneaking a bit of seasonal cheer back in, one pie at a time🎊 Thankfully, when King Charles II later snatched back the crown, partying at Christmas with a drink and festive pie in hand came back in full force!
By the Victorian era, mince pies had evolved again. Meat was out, but the dried fruits, spices, and booze were in🥂 These boozy little treats quickly became a Christmas staple, especially once they shrank down to their mini size, perfect for festive snacking (and not sharing, if we’re being honest).
I think we can all agree, this is the point where mince pies started becoming a lot more like the ones we know and love today!
Not much has really changed in terms of recipe since this Victorian development, but these days, mince pies have well and truly become a festive tradition🎅
The tastiest ones are always bursting with all the best bits- spiced fruits, maybe a touch of rum or brandy, and a sweet, crumbly crust. But here’s the thing: so many of them are still packed with gluten and dairy 😬 which kind of kills the holiday vibe if you’re gluten-sensitive or vegan.
Now we've had a look at the lengthy history of mince pies, you can understand why we say our version is traditional with a modern twist! We’ve taken the classic recipe, ditched the gluten and dairy, and packed our pies with the perfect mix of spiced fruits for a festive hit without any of the worry. What could be better than that? This is the Mince Pie that's ready for everyone at the table, because no one should miss out on this Christmas classic!
So, there you have it: the not-so-humble history and tradition behind the mince pie, from medieval meat-fest to modern-day indulgence. They may be packaged with our sister bakery, (Chunk of Devon)'s, sleeve, but they're still 100% gluten-free and vegan😄
Are you ready to give them a go?
We promise it’s the Christmas flavour you’ve been waiting for!
