Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (2024)

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Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!

By Gemma Stafford | | 74

Last updated on December 18, 2023

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (1)

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WHY YOU’LL LOVE THISRECIPE:This Traditional IrishMince PiesRecipeis delicious and really quick to make.

  • Mince Piesare renowned for their complex and satisfying flavors from spiced, sweet, and boozy dried fruit filling and the buttery crust.
  • The texture contrasts with flakypastryand the slightly moist, chewy, and perfectly stickymincemeatcreates an irresistible mouthfeel.
  • Especially when crafted in the traditional Irish way,Mince Pieswill hug you with warmth and nostalgia from the inside out!

Embracing my Irish roots,Mince Pieshold an irreplaceable place in my cherished holiday food traditions. Growing up in Ireland, it was a staple at any dinner or gathering aroundChristmas! Everything about it screams the holidays for me. Now that I’m in the U.S. and with my American family, I plan on continuing this delightful tradition by savoring the essence of TraditionalMince PiesorMum’sMince Pieswith Coconut Topping, where the aromatic touch ofMincemeatadds that extra holiday magic!

I’m proud to say there’s a connection to the much-loved O’Driscolls Irish Whiskey used in thisrecipe. My cousin, Michael J Stafford is the managing director of Stafford Bonded in my hometown of Wexford, Ireland. Michael carried on the family business created by our grandfather (James Stafford) and also our fathers (George Stafford Snr and Michael Stafford Snr). Michael has chronicled the history of the Stafford family in Wexford beautifully on theStafford Bonded website, O’Driscolls Irish Whiskey is inspired by Diarmuid O’Driscoll, Michael’s other grandfather, a true inspiration and a great storyteller who recently passed away at 104. You will understand the inspiration whenyou hear Diarmuid talkof the O’Driscoll family.

IMPORTANT NOTE:This recipe was improved and updated on 12/13/2023, to include a new step-by-step tutorial video, new photography, explanations of key ingredients, answers to the most commonly asked questions, and Pro Chef Tips.

Table of Contents

  • What are Traditional IrishMince Pies?
  • Tools for IrishMince Pies
  • KeyIngredientsfor Traditional IrishMince Pies
  • How to Make Traditional Irish Mince Pies
  • How to Store Traditional IrishMince Pies
  • Can You Make Mince Pies In Advance and how to Freeze Mince Pies?
  • FAQs
  • Gemma’s Pro Chef Tips
  • More Traditional IrishRecipes

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (2)

What are Traditional IrishMince Pies?

Traditional IrishMince Piesare a classicChristmastreat in Ireland, as well as in the United Kingdom and other parts of the world.

  • These pies have a sweet and spiced filling made frommincemeat, which typically includes a mixtureof boozy dried fruits such asraisins,currants, and sultanas, as well asapples, spices likecinnamonandnutmeg, andbutteror suet. All are encased in a shell of shortcrust, puffpastry, or pie crust.
  • Served warm with whipped cream,ice cream, or Irish Brandy butter, golden brown Mince Pies with flavorful filling are often enjoyed during the Christmas season and are a staple of holiday celebrations in Ireland and beyond.

KeyIngredientsfor Traditional IrishMince Pies

  • ForMincemeat

    • Cookingapple

      • Use peeled and cored Granny Smithapplesfor the best flavor and texture.
      • Bramleyapplewill be your go-to cookingapplein Ireland or the UK. They are very sour to eat raw but are one of the bestapplesworking beautifully in baking, such as in an AppleCrumbleorAppleStrudel.
    • Raisins,currants, and sultanas

      • Raisinsare from different types of grapes dried for around 3 weeks in a dark brownish color.
      • Currantsare dried from a variety of small, seedless grapes called “Black Corinth” and “Carina.”
      • Sultanas/goldenraisinsare dried from green seedless grapes and are typically coated in an oil-based solution before drying to speed up the process to have a lighter golden color.
    • Candied mixed citrus peel

      • Candied peels add sweetness, a unique citrus flavor, and a delightful, chewy, and slightly firm texture tomincemeat.
    • Mixed spice

      • Mixed spice inmincemeatadds warmth, balancing the sweetness ofmincemeat.
      • It also adds aromatic complexity, depth, and a traditional holiday flavor.
    • Citrus zest and juice

      • Lemonzest andlemonjuice withorange zestandorange juice, bring vibrant and refreshing elements tomincemeat, enhancing both the flavor and aroma.
      • They also complement the otheringredientsin this classic holidaymixture.
    • Muscovado sugar

      • Muscovado sugar adds moisture and can enhance the overall richness and complexity ofmincemeat.
      • You can also usedarkbrown sugarinstead.
    • O’Driscolls Irish Whiskey

      • I love using Irish whiskey for the most authentic flavor.
      • Brandyor rum will also work.
    • Butter

      • Butter’s savory and creamy profile complements the sweetness of sugars and dried fruit.
      • As a source of fat,buttercontributes to moisture and tenderness.
      • Buttermelts during baking, coating the otheringredientsthus resulting in a more cohesive filling.
  • ForPie Crust

    • All-purposeflour

      • All-purposeflour(aka, “plain flour”) has a proteincontent of around 9-11% which is perfect for forming the needed amount of gluten to hold shape and handle moisture without being chewy.
    • Powdered sugar

      • Powdered sugar sweetens the piedough.
      • When incorporated into apie crust, it can create a smoother and more delicate texture compared to granulated sugar. This can lead to a more tender and crumbly crust.
      • Make your own using myrecipeforHow to Make Powdered Sugar.
    • Salt

      • Saltenhances the flavors.
    • Butter

      • Butteris around 80% milk fat and 20% water. Hencebutterprovides a high percentage of fat and a low percentage of water to form a crumbly texture instead of chewy gluten.
      • Butteralso deeply enriches the flavor.
    • Egg yolk

      • Egg yolksenrich flavors and bindingredientsinto a homogenousmixture.
    • Cold water

      • Ice waterhelps maintain the fat’s solid state which melts in a hotoven, creating small pockets of steam. These steam pockets contribute to the flakiness of the crust.
      • Usingcold waterslows down the development of gluten, resulting in a more tender and delicate crust.
      • Cold wateralso makes thedoughless sticky and easier to handle.

How to Make Traditional IrishMince Pies

How to MakeMincemeat:

  • Prepareingredients:In a largebowladd all of the aboveingredients. Cover and allow to soak and hydrate overnight or for a minimum of 12 hours.
  • Cookingredients:The next day add the contents of thebowlto a medium-sized saucepan. Simmer uncovered over medium/low heat for roughly 10-15 minutes until theliquidreduces and thickens slightly. This is a saucyrecipe, don’t cook off all of theliquid(see video for consistency).
  • Enjoy:Stir well before use.

How to Make a Perfect Homemade Pie Crust:

Double the pie crustrecipe.

  • Mix dryingredients:mixflour,butter,powdered sugar, andsaltin abowl. Then rub in cold, cubedbutterusing your fingers or in afood processoruntil themixtureresembles coarse breadcrumb.
  • Mix wetingredients:whisk theegg yolkand water in a separate jug, then add to the drymixture.
  • Forming thedough: pull it together to incorporate any dry pieces or pulse in thefood processoruntil adoughforms.
  • Chillthe pie crust:well wrap it inplastic wrapfor 60 minutes to allow the gluten to relax before rolling.

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (3)

How to MakeMince Pies

  • Prepare: Buttera 12-well cupcakepanormuffin tinand preheat theovento 400°F (200°C).
  • Roll out the pie crust:On a floured surface, roll thedoughto roughly ¼-inch thickness.
  • Assemble the pies:
    • Using a 3 ½-inchcutter, cut out 12 circles, and press in the prepared cupcakepan.

    • Fill thepastry¾ of the way full with myHomemade Mince Meat.

    • Re-roll any scraps and using a 3-inchcutter, cut more rounds for the tops of the pies. Also using festive cutters cut shapes like stars, trees, holly, etc that can also be the top of the pie.

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (4)

  • Bake the Mince Pies: Bake at 400°F (200°C) for 15-20 minutes or until golden brown and bubbling.
  • Serve: Sprinkle powdered sugar and serve warm withBrandyButterorWhipped Cream.

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (5)

How to Store Traditional IrishMince Pies

Store leftovers in an airtight container at room temperature for up to 2 days. The pies can also be frozen for up to 8 weeks. Re-heat in a 300℉ (150℃) for about 10 minutes.

Can You Make Mince Pies In Advance and How to Freeze Mince Pies?

Yes, you can makemince piesin advance and freeze both raw and bakedmince pies. Freezing allows you to prepare them in advance and enjoy them later. Here’s how to freezemince pies:

  • Freezing RawMince Pies:

    • Prepare themince pies:Assemble themince piesas you normally would, with the filling in thepastrybut without baking them.
    • Place on atray: Arrange the rawmince pieson a bakingtraylined with parchment paper, making sure they are not touching each other.
    • Freeze individually: Place thetrayin the freezer and freeze the pies individually for a few hours or until they are solid.
    • Transfer to a freezer bag or container: Once the individualmince piesare frozen, transfer them to a freezer bag or airtight container. Make sure to label the container with the date.
    • Store in the freezer: Keep themince piesin the freezer until you’re ready tobakethem.
    • Bakefrom frozen: Remove the desired number of rawmince piesfrom the freezer, place them on a bakingtray, andbakeaccording to the originalrecipe. You may need to add a few extra minutes to the baking time.
  • Freezing BakedMince Pies:

    • Bakethemince pies:allow bakedMince Piesto cool completely.
    • Wrap individually (optional):If you prefer, you can wrap each bakedmince pieindividually inplastic wrapbefore freezing.
    • Transfer to a freezer bag or container:Place the bakedmince piesin a freezer bag or airtight container, separating layers with parchment paper if needed.
    • Label and store:Label the container with the date and store themince piesin the freezer.
    • Reheat frozenMince Pies: Preheat yourovenand place the frozen bakedmince pieson a bakingtray. Reheat in theovenuntil they are heated through and thepastryis crisp. This typically takes about 10-15 minutes at 350°F (175°C), but times may vary, so keep an eye on them.

FAQs

  • Is There Ever Meat in Mincemeat?

    Nowadays, no, not technically, however, some bakers still use suet which is what was used traditionally as the fat. Make sure to read the label in case you are vegan/vegetarian. Suet is the hard fat that encases the pig’s kidney fat. I use meltedbutterin myrecipeinstead ofsuetso everyone can enjoy it! You can use vegetable shortening too, choose a hardbakingtype.

  • Can I use whole wheatflourformince pies’ crust?

Yes, you can use whole wheatflour, but it will result in a denser, nuttier crust.

  • Can I freeze traditionalmincemeat?

    Yes, traditionalmincemeatcan be frozen in airtight containers for extended storage. Thaw and bring to room temperature before using.

  • Can I omit alcohol inmince piesfilling?

    Yes, you can omit alcohol, but it adds depth of flavor. Consider usingapplejuice,orange juice, or other fruit juice or tea as a non-alcoholic alternative.

  • Can I use different types of dried fruits formince pies?

    Yes, you can customize the dried fruits. Common choices include dried cranberries,raisins,currants, sultanas, dried apricots, or dried blueberries.

    Can I substitute fresh fruit for dried fruit inmince pies?

    It’s not recommended as the dried fruits contribute sweetness, texture, and a concentrated flavor essential to traditionalmincemeat.

    Can I make a vegan version of traditionalMince Pies?

    Yes, you can use vegetable-based suet or veganbutteras a substitute forbutteror traditional suet, and ensure otheringredientsare plant-based.

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (6)

Gemma’s Pro Chef Tips

  • Too much water in your crust which evaporates during baking causes it to shrink. To prevent the crust from shrinking, add the minimum amount of water that you need to pull yourdoughtogether into a ball, lash in water if needed.
  • Take care not to overwork with thepastry. Carefully line your cupcaketinwells pushing thepastryinto the edges. Leave excessdoughon the edges. Leave it rough as you will discard after baking.
  • Hard spirits (vodka, whiskeys etc) tend to be 40 to 60% alcohol (most down around 40) with 40 to 60% being water. Substituting alcohol for water inmince piescrust means less evaporation during baking hence less chance of crust shrinking. Alcohol does not contribute to forming a gluten network as water does, so it makes it easier to roll the crust without toughening it.
  • You canblindbakethe crust without filling from frozen at 400°F for roughly 10 minutes to have the bottom sealed then continue with the filling.
  • If you don’t haveMixedSpiceyou can make myMixed Spice recipeor you can usePumpkinPieSpicewhich is made up of similar spices.
  • Can’t find Candied Peel? Make your ownCandied MixedPeel. It’s easy and inexpensive.
  • Muscovado sugar: This gives themincemeata dark, rich, treacle kind of flavor. If you don’t have any you can substitutedarkbrown sugar. Check out myUltimate Guide to Different Types of Brown Sugarsto see the differences and how to use them.

More Traditional IrishRecipes

  • Aunty Rosaleen’s Traditional IrishChristmasCakeRecipe
  • My Mum’sChristmasPudding
  • Holiday Gingerbread Trifle (IrishRecipe)
  • Irish ShortbreadChristmasTree Cookies
  • Traditional IrishBrandyButter

IMPORTANT NOTE:This recipe was improved and updated on 12/13/2023, to include a new step-by-step tutorial video, new photography, explanations of key ingredients, answers to the most commonly asked questions, and Pro Chef Tips.

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Homemade Mince Pies Recipe

4.45 from 40 votes

Print Recipe

Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!

Author: Gemma Stafford

Servings: 12 pies

  • Dessert
  • Fruit
  • Holiday Baking Headquarters
  • Baking Pans
  • Oven
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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Enrich your holiday traditions with my true Irish Mince Pies Recipe, a sweet, boozy melody of flaky pastry and a well-loved, luscious filling!

Ingredients

  • 2 x Homemade Pie Crust Recipe
  • Traditional Mince Meat
  • egg wash
  • Brandy Butter , to serve

Instructions

  • Make a double recipe of my Homemade Pie Crust Recipe and allow to rest in the fridge for a minimum of 60 minutes to chill and relax.

  • Butter a 12 well cupcake pan. Set aside.

  • On a floured surface, roll the dough to roughly ¼-inch thickness.

  • Using a 3 ½-inch cutter, cut out 12 circles. Press these in the prepared cupcake pan.

  • Fill the pastry ¾ of the way full with my Homemade Mince Meat . More filling makes for a better pie.

  • Re-roll any scraps and using a 3-inch cutter, cut more rounds for the tops of the pies. Also using festive cutters cut shapes likes stars, trees, holly etc that can also be the top of the pie.

  • Brush the edge of the pastry with egg wash and lay on the tops. Use a fork to seal the top and bottom together so they stick. Or lay on your holiday cut out on top. Brush the tops with more egg wash.

  • Bake at 400oF (200oC) for 15-20 minutes or until golden brown and bubbling.

  • Dust with powdered sugar and serve warm with Brandy Butter or Whipped Cream. Store leftovers in an airtight container at room temperature for up to 2 days. The pies can also be frozen for up to 8 weeks. Re-heat in a 300℉ (150℃) for about 10 minutes.

Recipe Notes

Fully assemble and freeze your mince pies to be baked off from frozen at a later date

Once baked, store at room temperature for up to 3 days

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lupe75

2 years ago

Hi, Gemma! I´ve recently found your website and I can say it´s a wonderful source of inspiration. This recipe came out unbelievably tasty, so delicious, something I´ve never tried before. The mincemeat, the candied orange peel, and the mixed spice I used are all based on your recipes. A big hug from Argentina!

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (14)

Justine J

2 years ago

Excellent results! I used Gemma’s ‘Traditional Mincemeat’ recipe for the filling rather than her ‘homemade mincemeat’ recipe. It was my first time making mince pies. Very pleased and brings me back to my days living in the UK! I didn’t quite have enough dough to fully cover the mini pies, so I did star cut outs instead, which worked a dream. Thanks!

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Chrismerrick45

2 years ago

Oh my goodness I have just made 132 if these for family friends and ourselves and have just eaten one of the 3 roadkill – the ones that crumble as you take them out of the pan – and they are the best I have ever made 😱💖 another 132 to go on another day 😳💖

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (16)

Bonnie Grenier

3 years ago

I have a lovely British friend and the year has been so difficult. She has not been able to go home so I surprised her with these mince pies. NEVER made them before but this is my new Christmas tradition! Easy recipe to follow…I improvised on the construction but a wonderful treat. Thx again, Gemma

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (17)

Leyla Knight

4 years ago

Perfect! Only thing I found was that I had to roll pastry about 3mm to get 12 rounds with stars on top – perfect though as my partner doesn’t cope well with much pastry!
I will definitely be making these again. 5* from me.

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (18)

PartIrish

4 years ago

Hi Gemma,
Would this crust recipe work at altitude 6200 ft?
Thanks.

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (19)

Nesa

3 months ago

What can I use in place of whiskey? Unfortunately, I cannot take alcohol. Is there a substitute.

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (20)

Trish

3 months ago

Gemma, after transferring the mincemeat mixture into glass jars, do I need to can it to seal the lid or will it keep with just screwing the top on?

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (21)

Nilanka jayawaredene

1 year ago

I made traditional mice pie following your recipe with home made mice meat, came out reall well, my family said the best ever mice pie they had . My son wants me to made them again, thank you so, so much for the lovely recipe .

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (22)

Marilyn

1 year ago

Hi Gemma I dont have silicone patty tins ,can I freeze them in the metal tins and transfer them directly into the oven.Loving your channel.!

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About Us

Meet Gemma

Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (29)

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

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Traditional Irish Mince Pies Recipe - Gemma’s Bigger Bolder Baking (2024)

FAQs

Why should you stir mincemeat clockwise when making mince pies? ›

Traditions, folklore and superstitions

Stirring the mincemeat was quite an event, and English tradition dictates that it should only be stirred clockwise. Stirring the mincemeat anti-clockwise would lead to bad luck and poor fortune in the coming 12 months.

What was the original filling for mince pie? ›

The early mince pie was known by several names, including "mutton pie", "shrid pie" and "Christmas pie". Typically, its ingredients were a mixture of minced meat, suet, a range of fruits, and spices, such as cinnamon, cloves, and nutmeg.

Do they have mince pies in Ireland? ›

Mince pie are an English tradition but are widely enjoyed in Ireland. The mince pies are filled with "mincemeat" which is a luxury mix of fruits, nuts, spices and vegetable fat.

What is mincemeat pie filling made of? ›

Historically, mincemeat pie did contain meat, such as mutton, beef, or even game meats, alongside fruits and spices. However, modern versions focus on a delectable, sweet blend of dried fruits, spices, and sometimes rum or brandy.

Why can't you eat mince pies on Christmas Day? ›

It has been claimed that eating the snack is illegal in England if done so on Christmas Day. The tradition comes from the time of Oliver Cromwell in the 1650s, when mince pies were banned at Christmas, along with other tasty treats. Cromwell wanted to tackle gluttony in England.

What is the difference between mince pie and mincemeat pie? ›

All About Mincemeat: The Fabulous Filling for Mince Pies

If you are wondering what the difference is between a mince pie and a mincemeat pie, wonder no more—they are the same thing.

What odd ingredient did mince pies once contain? ›

yes this is why the mixture is called mince-meat! A recipe from 1615 contains the meat of a whole leg of lamb but states that beef or veal would do as well. Older, Medieval recipes sometimes contain fish sso the pies can be eaten on fish days.

What is a substitute for suet in mincemeat? ›

If you can't find suet or you just don't want to use it, try shortening instead. One of the advantages of using vegetable shortening is that it is suitable for vegetarian dishes.

What is the difference between a Scotch pie and a mince pie? ›

The contrast between a Scotch pie to other mince pies is the cake, called "boiling water cake". It's more similar to a covering as opposed to a flaky cake, which means it very well may be shaped to frame the particular round with straight sides.

What are mince pies called in America? ›

Today, we are accustomed to eating mince pie as a dessert, but actually “minced” pie and its follow-up “mincemeat pie” began as a main course dish with with more meat than fruit (a mixture of meat, dried fruits, and spices).

What is another name for mince pie? ›

The Truth Behind Mincemeat In Mince Pies, History & More!

They went by different names like 'mutton pie,' 'shrid pie,' or 'Christmas pie. ' At Easthampstead Park we can't get enough of the sweet modern day mince pie, and they often feature on our festive menus.

Why are mince pies only sold at Christmas? ›

Why do we eat mince pies at Christmas? Mince pies were originally made to celebrate Jesus. They were oblong in shape to represent the manger that Jesus slept in as a baby and have a 'pastry baby Jesus' carved into the pastry. Traditionally one mince pie is eaten for the Twelve days of Christmas.

When did they stop putting meat in mince pies? ›

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

Why is mincemeat so expensive? ›

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

Why can't I find none such mincemeat? ›

None Such Mincemeat has seasonal distribution throughout the United States. If you cannot find None Such Mincemeat in your grocery store, please notify the store manager.

Which direction should you stir mincemeat? ›

When making the mincemeat mixture for the pies, for good luck it should be stirred in a clockwise direction. You should always make a wish when eating the first mince pie of the season and you should never cut one with a knife.

Should you stir mince? ›

Adding too much meat will reduce the temperature of the pan and the meat will not brown. It will release all of its liquid becoming tough, stewed and grey. Avoid over-stirring the mince as it fries. Allow the mince to develop a good brown colour before breaking it up and turning.

What is the etiquette for mince pies? ›

Going on to how one should formally eat a mince pie, she explains: 'One would pick up the mince pie with a thumb and first finger, and lift [it] away from the plate. 'The mince pie is crumbly, so make sure anything that falls from the mince pie falls onto your plate.

How do I make sure my mince pies don't stick? ›

A light dusting of flour is best to stop the pastry from sticking to your rolling pin and surface.

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