Mincemeat pie. The name itself might conjure images of savory, meaty fillings encased in a flaky crust. Yet, for many in the English-speaking world, especially outside of the UK, the true nature of mincemeat remains something of a delicious mystery. Is it actually meat? What exactly goes into this traditional dish that often graces holiday tables? Let’s delve into the rich history of mincemeat to uncover its ingredients, origins, and evolution.
Tracing back to medieval England, mincemeat pie, also known as mince pie or Christmas pie, emerged as a culinary innovation. Knights returning from the Crusades brought with them a treasure trove of spices, which quickly found their way into kitchens across the land. These exotic spices were combined with minced meat – and yes, initially it did contain meat – alongside suet, apples, sugar, raisins, and molasses. Historical records indicate that during the late Tudor era, meat constituted a significant portion of the filling. According to food historian Dr. Annie Gray, “They were about 30 to 50 percent meat in the late Tudor era.” This high meat content, however, wasn’t destined to last. Over the subsequent centuries, the proportion of meat in mincemeat gradually decreased. Dr. Gray explains this shift as “part of a wider process of distinguishing sweet from savory and delineating which foods sat in which course in meals.”
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Beyond ingredients, the size and purpose of mincemeat pies also transformed over time. Tudor pies were grand, communal affairs, baked large for sharing amongst groups. By the 18th century, a notable shift occurred towards individual-sized pies, reflecting changing culinary and social norms.
Mincemeat pie’s story isn’t confined to the kitchen; it’s interwoven with threads of English history, even reaching into the dramatic events of the Dissolution of the Monasteries under King Henry VIII. Legend has it that Richard Whiting, the Abbot of Glastonbury Abbey, attempted to protect his monastery’s wealth by concealing deeds to valuable estates within a mincemeat pie intended for the King. This pie, however, led to a different kind of notoriety. Whiting’s servant, Thomas Horner, is said to have stolen some of these deeds, becoming the inspiration for the nursery rhyme “Little Jack Horner.” Despite the Abbot’s pie-based plan, Glastonbury Abbey was ultimately seized, and Whiting met a tragic end, hanged for treason.
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In the 16th and 17th centuries, mincemeat pie took on symbolic weight, particularly around Christmas. Elaborate pies were baked, sometimes decorated with dough figures representing baby Jesus, and filled with spices and sweetmeats symbolizing the gifts of the Magi. This religious association, however, drew the ire of the Puritans in both England and the American colonies, who viewed such practices as too closely tied to Roman Catholicism and consequently outlawed mincemeat pie for its perceived idolatry.
By the close of the 19th century, the presence of actual meat in mincemeat had become increasingly uncommon, although beef suet remained a consistent ingredient. The advent of fully vegetarian mincemeat pies had to await the development of vegetable suet substitutes. This innovation arrived in the early 20th century, coinciding with the invention of Crisco, the first all-vegetable solid shortening.
Today, mincemeat pie carries far less religious and political baggage. While you can still find traditional recipes incorporating beef suet and a small quantity of minced meat, vegetarian versions are widely available, especially with the convenience of pre-made mincemeat filling jars. Whether you prefer a taste of history with a meat-inclusive recipe or a modern vegetarian twist, exploring mincemeat pie offers a delicious journey through culinary and cultural evolution. Consider trying both meaty and vegetarian mincemeat pie recipes to discover your personal preference and fully appreciate this richly historied festive treat.
