Mince Pies - the Christmas tradition of eating mince pies

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Guide 2 Christmas > Mince Pies

Mince Pies

Mince pies (also known as "mince tarts") are a traditional British sweet pastry eaten during the Christmas period.

The tradition dates back to the eleventh century when crusaders returning from the Holy Land brought back a variety of oriental spices and made pies with three spices (cinnamon, cloves and nutmeg) to symbolize the three gifts given to the infant Jesus by the Magi. Originally the pies were rectangular with a place for the Christ Child to be placed on top: the baby was removed and the pie eaten in celebration.

Mince pies are usually 2 to 3 inches (5 to 7.5 centimeters) in diameter and made using sweet shortcrust or puff pastry. There is also an American version of mince pies, which is often larger (up to 10 inches - 25 centimeters) and can be used to serve several people.

In Victorian times, the pies generally were spiced meat pies with some dried fruit. In modern times however, the filling is made from fruit mincemeat (typically containing raisins, currants, cherries, apricot, candied peel, spices such as cinnamon and nutmeg, and nuts such as walnuts and almonds, all in suet, and with brandy or rum).

Mince pies can be served hot or cold. If eaten hot, many people enjoy eating them with brandy butter.

There are many traditions associated with mince pies:

They are a favorite food of Santa Claus, and that one or two should be left out by the chimney, (along with a glass of brandy or sherry, and a carrot for his reindeer), as a thankyou for a well-filled stocking.
The mincemeat mixture should be stirred in only a clockwise tradition. Stirring anticlockwise apparently brings bad luck.
You should make a wish when eating the first mince pie of the season.
Mince pies should be eaten in silence.
Mince pies should have a star on the top, to represent the Christmas Star which led the shepherds and the Magi to the infant Jesus in Bethlehem.

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