Easy Mince Pie Slice Traybake Recipe - What the Redhead said (2024)

FAQs

What tray to use for mince pies? ›

If Christmas isn't about mince pies (amongst other things of course) then what is !? This traditional round base 12 cup tray comes with a robust non-stick coating so the goey stuff will definitely come off. Size of tray: 26.5cm x 35cm x 2cm.

They would have been served on important feast days such as Easter or Christmas (which were both preceded by lengthy fasts). As the pies were often baked in a rectangular shape, people began to associate them with the manger Jesus had laid in.

Even today there are traditions associated with mince pies. 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.

Brush the top of the mince pies with beaten egg to get a golden glaze. Bake the mince pies in the oven for 15-20 minutes. Leave the mince pies to cool in tthe tin for 10 minutes, and then carefully remove to cool fully.

A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. The pies are traditionally served during the Christmas season in much of the English-speaking world.

One bite of a home-made shortcrust pastry mince pie and you'll never want to buy them again. Now you've nailed the pastry, put it to good use with one of our mince pie recipes including date and apple, brownie and frangipane versions.

All About Mincemeat: The Fabulous Filling for Mince Pies

These days, mincemeat is made with a mixture of dried fruit, such as raisins and currants, candied fruit peels, lemon and orange zest, finely chopped apple, brandy, warming spices, and the rendered animal fat suet (or a vegetarian substitute).

Martin Fone investigates the most traditional seasonal food of all, mince pies, and finds that they really did contain meat at one time in the past. Just be grateful you never got served one made with fish...

The "mince" in mincemeat comes from the Middle English mincen, and the Old French mincier both traceable to the Vulgar Latin minutiare, meaning chop finely. The word mincemeat is an adaptation of an earlier term minced meat, meaning finely chopped meat. Meat was also a term for food in general, not only animal flesh.

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.

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

As I write this, I'm biting into a Mince Pie, a sweet pie with a filling of mincemeat, that is, finely chopped dry fruits and spices.

The reason mincemeat is called meat is because that's exactly what it used to be: most often mutton, but also beef, rabbit, pork or game. Mince pies were first served in the early middle ages, and the pies were quite sizeable, filled with a mixture of finely minced meat, chopped up fruit and a preserving liquid.

Grease the holes and also grease around the edges as this is where the pies are most likely to stick. Wait until the pies have cooled slightly before removing from the tray. Take them out before they go properly cold.

Decide on a size for your mince pies before you start—Choose from a standard 12-cup muffin tin down to small canapé size. The number of pies will depend on the size of the tin you use.

Never fails. Grease the tin really, really well, and then sieve flour on top, tipping off the excess- just enough will stick to the greased area. Once out the oven, be ready with the cooling rack and a sharp knife and immediately remove mince pies from the tin whilst they are still bubbling.

Stainless steel or cast iron is the best choice for getting that beautiful, brown sear. Once the pan is hot, add the meat and use a spatula to break it up into pieces. Let the meat brown without touching for about 5 minutes. This gives the meat more contact with the pan and thus, a better sear.