Growing up in a British household meant certain traditions at Christmas, one of which was mincemeat pies, commonly known as mince pies.
These delicate little pies were a staple every December, the flaky pastry sprinkled with a light layer of powdered sugar.
While my family’s mince pies didn’t contain any meat, the traditional English mincemeat pies in the 1400s included beef or other meats along with fruit, spices and alcohol.
Most mincemeat recipes you’ll find nowadays are meant for dessert and are void of meat, usually consisting of apples, raisins, orange peel, spices and brandy.
There are a variety of recipes out there but if you don’t have the time, or don’t want to chance it, you can purchase a jar of mincemeat at a specialty shop or sometimes in your local supermarket.
Place a portion of mincemeat in the center of a pastry circle and top with additional pastry, or fold over the pastry, and bake.
Once the pies are out of the oven and have cooled, sift a light layer of powdered sugar over the tops. Not only does this add a special touch to the pies, it also hides any pastry imperfections.
As a friend noted when trying the mince pies at my house, “They taste like Christmas.”