A scrumptious variation on a Christmas favourite. The mince pie’s ingredients are traceable to the 13th century, when returning European Crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom. This recipe makes up to 50 pies (you may wish to reduce quantities accordingly, but once you’ve tasted the result you’ll wish you made the full amount).
I adore mince pies and make alot. This was a good oppotunity to try something different and I was not disappointed with the result. Good clear presented instructions. It also made easy watching of the video with such an attractive instructor! - 18 Dec 2014
Any excuse to squeeze salted caramel into a recipe and I'm happy! It works perfectly in this recipe. I'm no 'baker' but this was actually really simple and for once my baking tasted good...success! - 22 Dec 2014
My first attempt at mince pies, went down very well. Delicious! - 18 Dec 2014