c2ology
22-12-2005, 06:53 PM
These small pies, usually between 2 and 3 inches in diameter (5 - 7.5 centimetres), can be made using either sweet shortcrust pastry or puff pastry.
The origin of the word 'mincemeat' is often of interest, especially as it does not appear to contain any meat whatsoever. Up to Victorian times, the mince(meat) pie would have actually have been a spiced meat pie with some dried fruit. It has evolved to the point where the only meat in the pie is in the form of suet, an historical throwback. The filling is nowadays made from fruit mincemeat (fruitmince to North Americans) containing dried fruit such as raisins, currants, cherries, apricot, candied peel; spices such as cinnamon or nutmeg; nuts such as walnuts or chopped almonds; suet; and some kind of alcohol, usually either brandy or rum. Although no longer a meat pie, the mince pie is suitable for vegetarians only if the suet is made from vegetable oil.
Once cooked, the pie is finished off with a delicate dusting of either caster sugar or icing sugar on top.
The origin of the word 'mincemeat' is often of interest, especially as it does not appear to contain any meat whatsoever. Up to Victorian times, the mince(meat) pie would have actually have been a spiced meat pie with some dried fruit. It has evolved to the point where the only meat in the pie is in the form of suet, an historical throwback. The filling is nowadays made from fruit mincemeat (fruitmince to North Americans) containing dried fruit such as raisins, currants, cherries, apricot, candied peel; spices such as cinnamon or nutmeg; nuts such as walnuts or chopped almonds; suet; and some kind of alcohol, usually either brandy or rum. Although no longer a meat pie, the mince pie is suitable for vegetarians only if the suet is made from vegetable oil.
Once cooked, the pie is finished off with a delicate dusting of either caster sugar or icing sugar on top.