The pies were sometimes called "mutton pies," "shrid pies," or "Christmas pies," and were often made as part of religious observance during the Twelve Days of Christmas. They were given as gifts, shared during feasts, and held a symbolic role in marking the holiday season.
Evolution from Savory to Sweet
Over the centuries, mince pies gradually changed. By the 16th and 17th centuries, the meat content began to diminish or disappear entirely in some recipes, as tastes shifted and sugar and dried fruits became more available. The pies evolved into sweeter treats, with dried fruits like raisins, currants, candied citrus peel, apples, and spices becoming the main ingredients.
Suet remained a key ingredient for much longer, providing the rich texture and moisture in the filling. Suet is a hard white fat from around the kidneys of cattle or sheep and was commonly used in British cooking for puddings and pastries.
By the Victorian era (19th century), the meat was often omitted altogether, and mince pies became purely sweet, containing a mixture often called "mincemeat" but without any actual meat. This transformation was also influenced by changing food availability, tastes, and the influence of the British Empire, which introduced new ingredients and culinary influences.
Victorian cookbooks include recipes for "mincemeat" made from dried fruits, suet, sugar, brandy or other spirits, and spices, matured for weeks or even months before baking. The addition of alcohol not only added flavor but also helped preserve the mixture. shutdown123