The History of Mince Pies
As The World’s Oldest Cornish Pasty Makers™, we have a reputation for tradition here at Warrens Bakery and this is something of which we are extremely proud. At this time of year, we of course roll with tradition and sell thousands of mince pies. That’s when people are not sampling our world first: Our Mince Pie & Custard Pasty.
‘Meat’ your maker
Traditionally mince pies were actually made with mince, hence their name. In medieval times, it was common to mix meat with spices such as cinnamon and nutmeg, and the fruits and peel were added to stretch the meat a little further or even to mask the taste of meat that was ‘on the turn’. The meat used was whatever was available, so you may have eaten a rabbit variety from your mother yet a mutton version from her sister. And maybe a mixture of off cuts of the both with a little ground chicken added at your friend’s house. Around the Tudor take over, beef seemed to become the more standard meat of choice, just like the delicious beef we use in our traditional Cornish pasties. Although for a mince pie it would have been ground finer.
Suet this is Christmas
In modern times, suet was the only thing left of the meat in a traditional mince pie. However, these days we prefer mincemeat to be just the spiced fruit, and even beef suet is being phased to be sure that the pies are accessible to vegetarians too. We like ours with a little splash of booze for festive cheer!
Warrens Bakery Mince Pies
Our luxury mincemeat has 1% brandy added and is matured for at least six months to create a delicious, moist and fruity filling for our special sweet pastry. Our mince pies are then deep filled and the sweet crumbly pastry top is dusted with caster sugar for a little Christmas crunch.
We recommend gently warming them, and then topping them off with clotted cream – a little slice of Cornish heaven!