Origins of Mince Pies: The Medieval Mince Meat
The story of mince pies begins in medieval Europe, around the 13th century. Originally, mince pies were quite different from the sweet pastries familiar today. They were savory meat pies filled with a mixture called "mincemeat," which included minced or finely chopped meat—usually lamb, mutton, or beef—combined with suet (animal fat), fruits like raisins and currants, and a blend of warm spices such as cinnamon, cloves, nutmeg, and sometimes pepper.
The inclusion of spices was notable because during medieval times, spices were expensive and signified luxury and wealth. Their use in food was also influenced by Middle Eastern and Moorish culinary traditions, which were introduced to Europe during the Crusades and through trade routes. Spices helped preserve the meat and added flavor, especially when refrigeration was unavailable.
It is believed that English cooks first made mince pies in the late 13th century, likely during the reign of King Edward I (1272–1307). Some historians credit Edward I’s wife, Eleanor of Castile, with popularizing the recipe in England, as the mixture of meat, fruit, and spices was common in the Middle East and Spain at that time. This savory pie mixture was often called "shrid pies" or "mince pies," derived from the word "mince," meaning finely chopped. shutdown123