Leofric’s Medieval Mince Pies

medieval mince pies

For the filling:

  • 5000g minced beef, mutton, or venison (all historically correct)

  • 100g suet (or butter if you need a substitute)

  • 2 onions, chopped

  • 160g raisins or currants

  • 80g chopped dried figs and/ or dates

  • 2 small apples, finely diced

  • 2 tsp ground ginger

  • 1 tsp allspice

  • 1/2 tsp black pepper

  • 3-4 tablespoons runny honey

  • A splash of verjuice, red wine, or cider (medieval cooks used all three)

  • Pinch of salt

For the pastry:

  • Shortcrust pastry (store bought or your own recipe)

Ever wondered why mince pies are called mince pies?

Because they’re meant to contain actual minced meat!

This recipe for medieval mince pies, made from minced meat, fruit, honey, and spices has been long-forgotten, and is well overdue a restoration. I’m not a particular fan of modern-day mince pies, but I made these authentic ones myself, and they were absolutely delicious!

Ingredients for 8 small pies or 2 large

Method

Make the filling

Fry the minced meat and suet gently until just cooked

Fry the onions until soft

Add the chopped fruit, apple, spices, honey, salt, and a splash of wine/verjuice.

Simmer 5–10 minutes until thick and gloss

Make the Filling

Butter a pie tin or small tart cases with pastry

Spoon in the filling

Add pastry lids and crimp the edges

Bake

Bake at 180°C / 160°C fan for 25–30 minutes (small pies) or 40–45 minutes (large).

Serve warm or cold, preferably with a cup of Leofric’s wassail!

Medieval diners often enjoyed these at room temperature on feast days, but I had them hot, and thoroughly recommend it that way!