History or Myth?

Mince pies or pyes, are a big part of Christmas and feasting traditions dating back to medieval times and beyond.

Initially, they were made with actual finely cut meat, dried fruit and spices. The pastry may not have been much to write home about in the early stages of mince pie evolution: it was  a hard flour and water casing, more of a medieval disposable container that was also handy to throw to the dogs and the poor, than anything delicious to eat.

The pie-crust bit was often known as a coffyn or coffin, simply meaning container. The coffyns could be made in different shapes, some people say the more boxy or boat shapes represented Jesus’s cradle, and whether or not it’s true it’s a lovely thought to hold in your mind over Christmas.

Barquette or boat mould are perfect for making cradle shaped pies, the slightly larger ones work better than the teeny-tiny ones which are hard to bake without burning.

Cradle Shape Mince Pie Tips

Butter the boat/barquette moulds making sure to get into the corners. Use another barquette to cut out the pastry. Press the pastry gently into the corners, spoon in the mincemeat and ease it gently into the corners with a teaspoon handle.

Press the lids gently into the corners and carry on as for regular mince pies. Bake for 10 minutes to start with, then check, they may need a couple of minutes more.

A food processor makes delicious short pastry but make by hand if you prefer.

Makes 12 regular tart tin size, or more cradles depending on mould size

• 180g plain flour
• 120g cold salted butter, diced
• 25g caster sugar, plus extra for finishing
• 1 tablespoon cold water
• Plus: 12 generous teaspoons mincemeat

You will need 2 fluted cutters: 7½ cm and a 6 cm and a greased 12 cup tart tin

Preheat oven to 180C (fan ovens) gas mark 6 or equivalent

Whiz the flour and butter into fine crumbs. Add the sugar, whiz briefly, add the water. Whiz until large clumps form. Bring together gently with your hands into a ball.

Roll the pastry out ½ cm thick on a lightly floured board. Cut out 12 large and 12 smaller rounds.

Press the larger rounds gently into the tin and spoon in the mincemeat. Firm the lids gently into place.

Brush the pies lightly with water, sprinkle with sugar and make holes in the lids. Bake for 12-15 minutes until pale golden. Remove from tin and cool on a wire rack: store in an airtight tin.