Mince pie

A mince pie comprises a sweet pastry shell—normally shortcrust—which is rolled out until it is thin and even, then placed into a suitable mould. A mincemeat filling is then added. The mincemeat can be homemade or purchased pre-prepared. In the twenty-first century mincemeat does not contain meat, but is made with dried fruits, nuts, apples, spices and either an alcoholic spirit—normally brandy—or vinegar. Also included is a fat, traditionally beef suet,^[a] although vegetable alternatives can also be used. The food writer Glyn Hughes opines that mincemeat improves if stored for at least two weeks.^[2] The pie has a pastry lid—also normally shortcrust, but this can also be puff pastry—which can be decorated. The pie is then baked in a moderate to hot oven until it is browned.^[3][4] It is often served with an accompaniment such as cream, brandy butter, Cumberland rum butter, ice cream or cheese.^[5][6][7]

In Britain in the twenty-first century, a mince pie tends to be small—for individual consumption—and round; in North America, it tends to be large and intended for sharing among several people.^[8][9] As the ingredients were expensive, a pie was only eaten on feast days; this then changed to it becoming associated with Christmas, when most are consumed; an estimated 175 million were eaten in the UK in 2025.^[10][11][12]

The Oxford English Dictionary states that "mince" comes from the Anglo-Norman and Old French words mincer or mincier, which is to "to cut up (food) into small pieces".^[13] The chef Rory Macdonald suggests that mince is from the Latin word minutuscode: lat promoted to code: la , meaning small; he adds that it "has no connotation with minced meat".^[14]

The mince pie has historically been known under other names, including "minched", "minst" or "minced pie", "shrid" or "shred pie", "secrets pie", "mutton pie" and "Christmas pie".^[15] In the United States it is known either as "mince pie" or "mincemeat pie".^[16][17]

Historically, a mince pie was made with meat before changing to the current vegetarian form. The meat used in recipes varied, but included neat's tongue (cattle), beef, mutton, tripe and could also include fish.^[18] The origin of the mince pie is a matter of debate. The food historian Adrian Bailey identifies the origin of the mince pie as being Cumberland, in the north of England. The area developed the "standing pie" or "sweet pie", which comprised chopped mutton, apples and raisins in a pastry case; Bailey describes them as "the grandfather of the mince pie".^[19] The historian Madeline Shanahan considers the mince pie had its origins in the medieval "chewette", a small pie containing meat or offal, hard-boiled eggs, dried fruits and spices.^[20] Other food historians and writers state that the mince pie can be dated back to the 11th century and those returning from the Crusades in the Middle East. The crusaders brought back with them spices such as cinnamon, nutmeg and cloves.^[21][22][23]

The 1390 English cookery book The Forme of Cury contains a recipe for "tartes of flesshe" (meat pies), a recipe similar to that of the original mince pie; the recipe lists the ingredients as minced pork, figs, raisins, wine, pine kernels, lard, cheese, honey and spices.^[24][11] In 1615 Gervase Markham published his work The English Huswife. It included a recipe for "minc't pies", which were similar to "tartes of flesshe", although Markham used mutton, rather than pork.^[22] This was baked in a thick pastry case called a coffyn or coffin, which was often disposed of without being eaten.^[25][b]

Take a leg of mutton, and cut the best of the best flesh from the bone, and parboyle it well: then put to it three pound of the best mutton suet, and shred it very small: then spread it abroad, and season it with pepper and salt, cloves and mace: then put in good store of currants, great raysons and prunes clean washt and pickt, a few dates slic't, and some orange pills slic't: then being all well mixt together, put it into a coffin, or into divers coffins, and so bake them: and when they are served up, open the liddes and strow store of suger on the top of the meate and upon the lid. And in this sort you may also bake beef or veal, onely the beef would not be parboyld, and the veal will ask a double quantity of suet.^[27][28]

In the Elizabethan era the recipe had not changed much since the medieval version. In her "receipt book",^[c] (dated 1604), Elinor Fettiplace included a recipe for mince pies that included mutton with the same amount of beef suet and "twice so much sugar as salt".^[30] Hilary Spurling, Fettiplace's biographer, followed the recipe and noted that the sugar, like the salt, was meant as a seasoning, rather than to make the pies as sweet as modern versions. Spurling likened the results to empanadas from Argentina or samosas and other Middle Eastern "dry, mildly spiced meat pasties".^[30]

Mince pie shapes, 1690s and 1700s

Mince pie shapes from Hannah Bisaker's receipt book, 1692

"The Several Fashions of Mince Pyes", 1708^[d]

Some sources describe how the mince pie was banned by the puritanical parliamentarians during the Interregnum (1649 to 1660) following the English Civil War.^[32][23] Others, including the food historian Sam Bilton disagree;^[25][33] Bilton, writing for English Heritage, describes the ban as a myth.^[25] The puritans banned Christmas in the 1647—along with Easter and Whitsun—in "An Ordinance for Abolishing of Festivals", but there was no ban on any foodstuff.^[34][35][e] The mince pie was attacked by the puritans during the interregnum, although it was stigmatised for its indulgent and supposed catholic connotations.^[36] Their attitude was mocked in verse by Richard Fletcher in 1656 in his poem "Christmas Day":^[22][33]

With the Stuart Restoration in 1660, the ban on Christmas was lifted and the seasonal celebrations returned to normal.^[22] The mince pie moved towards being a small, individual size, rather than for sharing among several people.^[38] On Christmas Day 1666 the writer Samuel Pepys recorded that he "Lay pretty long in bed, and then rose, leaving my wife desirous to sleep, having sat up till four this morning seeing her mayds make mince-pies."^[39] After church he "dined well on some good ribs of beef roasted and mince pies".^[39] The Gentleman's Magazine of 1733 described the crust of the "Christmas Pye" as a symbol of "the martial genius of our nation. The rules of military architecture are observed, and each of them would serve for the model of a fortification". The article continued that it provided a religious significance too. This was confirmed to the pseudonymous writer by:

... the zealous opposition it meets from the Quakers, who distinguish their feasts by an heretical sort of pudding ... and inveigh against Christmas Pye as an invention of the Scarlet Whore of Babylon, an hodge-podge of superstition, popery, the devil and all his works.^[40]

Mince pies being prepared

Filled and uncovered mince pies in a baking tray

Covered and waiting to be baked

During the eighteenth century the British plantations in the West Indies provided cheap sugar, which led to the mince pie becoming more sweet than savoury; recipes of the time, such as that by Hannah Glasse, included far more sugar than those of Fettiplace, for example. Glasse's recipe also said the meat was optional; in her case she suggested ox tongue.^[41][f] By the following century the mince pie tended to be the small circular pie eaten in the twenty-first century; they were normally produced with bases of shortcrust pastry and lids of puff pastry.^[18]

In 1854 the French chef Alexis Soyer provided the recipe made for Queen Victoria every year, which included 300 pounds (140 kg) of beef and 72 bottles of brandy.^[g] The first edition of Mrs. Beeton's Book of Household Management (1861) contained two recipes for mince pies, one with meat, one with fruit (although both still requiring the use of suet). The first contains 1.5 pounds (0.68 kg) of lean beef, 3 pounds (1.4 kg) of beef suet, 2 pounds (0.91 kg) of raisins and 3 pounds (1.4 kg) of currants; the second was requires 3 large lemons, 3 large apples, 1 pound (0.45 kg) of stoned raisins, 1 pound (0.45 kg) of currants and 1 pound (0.45 kg) of suet.^[46][h]

Through the nineteenth-century recipes were increasingly without meat—although still included suet—but there were still some meat recipes being published in the twentieth and twenty-first century. This includes a 1909 issue of the Belfast Morning News, Jane Grigson's 1974 book English Food—in which she encouraged people to cook Mrs Beeton's meat-filled mince pie recipe—and Tom Kerridge's 2014 recipe in The Guardian, which included minced pork.^[47]

Mince pies are found across the English-speaking world, although "enthusiasm for them is variable outside of the British Isles", according to the food historian Laura Mason.^[18]

In the US, the mince pie also became included in Thanksgiving celebrations,^[48][49] although the dish was never as popular as it was in the UK. Early American editions of Glasse's The Art of Cookery Made Plain and Easy (1805) omitted the recipe for mince pies that had been present in the British edition. The food historian Cathy Kaufman suggests that the omission may have been because the recipes were too strongly associated with southern Loyalists and, therefore, too British.^[50][51] Early American cookery books, such as those by Eliza Leslie included meat-based mince pie recipes; her 1837 book Directions for Cookery, in its Various Branches included two recipes for mince pies: one for bullock heart, one for tongue.^[52][53] The mince pie was considered the national dish of America until the 1940s, when apple pie rose in popularity.^[54] One American practice was to set the mince pie on fire—either to burn off any remaining alcohol within the pie or to caramelise the sugar—something Leslie thought a "foolish custom" that is "considered ungenteel and tavern-like".^[55][56][57] During the American prohibition years, food was exempt from the alcohol ban, and the level of alcohol rose to over 14 per cent in some tinned mincemeat products on sale.^[54][14]

An early Canadian cookery book, The Frugal Housewife's Manual, published in 1840, includes a recipe for mince pies (which uses 2 pounds (0.91 kg) of beef).^[52] In Australia and New Zealand, colonial settlers made mince pies and the dish is still eaten over the Christmas period in the twenty-first century.^[50]

During the Elizabethan era, when meatless dishes were required during the period of Lent, minced pies containing fish or eggs were eaten; the lids of the pies were sugared before being served.^[58] The practice continued into the eighteenth century; Glasse included a recipe for an egg-based Lent mince pie in her 1748 work.^[42][59]

The food historian Madeline Shanahan describes the mince pie as "one of Christmas's most iconic dishes".^[10] In 1893 the humorous magazine Punch produced a cartoon showing a mince pie as the "MP for Christmas".^[60] In 2025 a poll showed that forty-four per cent of people in Britain thought the mince pie epitomised the taste of Christmas.^[61] Mince pies are Cockney rhyming slang for "eyes", with use dating back to the 1850s.^[62][9]

Because of its long history and deep connections to Christmas, much folklore has developed around the mince pie. Some sources state that the spices used in mincemeat represents the gifts given to Jesus by the Magi;^[18] others state that the Elizabethans would shape their mince pies to represent Jesus's crib, complete with a pastry model of Jesus on top.^[32] Shanahan and the food historian Laura Mason observe that there is little evidence to support either of these pieces of folklore.^[63][18]

Several traditions and superstitions have also arisen around the mince pie. One is that it is lucky to eat as many mince pies as possible before Christmas.^[64] Another is that you should eat a mince pie on each of the twelve days of Christmas;^[21] each pie eaten meant a month of happiness in the coming year.^[65] For some people a mince pie should never be cut, or one's luck is cut, and others think it is bad luck to refuse to eat a mince pie that has been offered to you. Others are that one should always make a wish when you have your first mince pie and that each mince pie one eats makes a wish come true.^[21][66][67]

• Black bun, a Scottish fruit cake covered in pastry