Gaudete Mincemeat Pies

History

Gaudete, the Advent Sunday with a name meaning “Rejoice!”, is an especially festive occasion, filled with merriment and excitement as the upcoming Christmastide approaches. The changing colors of the Church’s paraments and vestments as well as the lighting of the one rose-colored candle on the Advent wreath remind Christians of the gaiety that surrounds this day amidst the busy and bustling nature of the pre-Christmas season.

Since Gaudete marks a turning point within the Advent season and inaugurates the last days of preparation before the celebration of Christ’s first coming, it makes sense that the day has historically centered around the creation and consumption of festive foods that remind Christians of our Lord’s birth.

One such recipe that is often made around Gaudete is the historic and traditional dessert of mincemeat pies, a Christmas staple for Christians for at least the last 900 years! For many this pastry is not only synonymous with the Advent and Christmas season but also the perfect dish to make for the Third Sunday of Advent as it provides a large quantity of treats and can be easily preserved for later consumption.

Mincemeat Pies

Mincemeat, or mince, pies have also been called “Christmas pie,” “crib cakes,” or “shred pie” over the years. This extremely old Christian tradition stretches back to as early as the eleventh century, when they were given away and eaten by Crusaders as symbols of Christ’s birth.

Although the recipes of the Middle Ages included chopped meat, liver, fish, and even hard-boiled eggs in the filling (hence the name), the dish eventually evolved to mainly consist of dried fruits and nuts. Some traditional recipes still call for the use of beef suet (fat from around a cow’s kidneys), but our own recipe uses butter.

Some of the characteristics of the pies have stayed the same over time, however: they have always traditionally featured cinnamon, cloves, and nutmeg as these spices were considered to be symbols of the gifts of the three Magi. These pies were also originally fashioned in an oblong oval shape, meant to represent the manger in which Christ was born.

Nowadays, smaller and more circular pies are customarily formed, baked in mini tart shape and eaten as a “hand pie” that is usually able to be consumed within a bite or two. They often include a pastry star on top to represent the star of Bethlehem.

When making your mincemeat pies, you can certainly substitute a prepared pie crust and even jarred mince to fill the pastries (here is one option from Amazon)! You can also substitute many different tins to bake the pies: using either a standard 12-muffin tin, mini muffin tin, or mini tart tins depending on what you have on hand. Alternatively, you can also use a full-size dish and serve this dessert as a traditional holiday pie or tart.

There is also great flexibility in the ingredient list—if you don’t have (or don’t like) all the fruits, nuts, or spices, don’t worry about their omission as they only add complexity to the flavor. Beware that this recipe also produces a lot of filling, enough for you to freeze and use another time. The finished pies also freeze well, perfect for making ahead of your various Advent and Christmas celebrations. No matter how you decide to make this recipe, though, we always suggest that you serve the dessert slightly warmed with a dollop of cream or ice cream!

Ingredients

Mincemeat Filling

1 ¼ cups raisins

½ cup dried cranberries

½ cup dried cherries

2 cups chopped apple (about 2 apples)

2 cups brown sugar

2 tablespoons grated orange peel

2 tablespoons grated lemon peel

1 ½ tablespoons walnuts or almonds

1 lemon’s juice

2 tablespoons apple cider vinegar

¼ cup unsalted butter at room temperature

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon cloves

¼ teaspoon allspice

¼ teaspoon ginger

¼ teaspoon ground coriander

¼ teaspoon salt

4 tablespoons rum or brandy (optional)

Pie Crust

1 ½ cups all-purpose flour

1 tablespoon sugar

½ teaspoon salt

6 tablespoons cold butter

2 tablespoons shortening

3 tablespoons ice water

Finishing Touches

1 egg

⅛ cup powdered sugar

Instructions

1. Put the ingredients for the mincemeat filling in a food processor and chop until the fruits and nuts become a consistent texture. Then simmer the ingredients over medium heat for 15 minutes in order to help the flavors come together. If you are using alcohol, be sure to heat the mixture longer and until almost all the liquid has evaporated—25-30 minutes.
2. Stick filling in the fridge to chill while you make your pie crust and clean out your food processor.
3. Place flour, sugar, and salt for the crust recipe in the food processor.
4. Add butter and shortening. Start processing, pouring water slowly through feed tube until dough starts to form a ball.
5. Heat the oven to 375 F. Roll ⅔ of the crust out onto a floured surface until ⅛ inch thick. Cut circles out that will fit your tins. Roll out the remaining crust and stars, lattices or circle lids to decorate the pie tops.
6. Grease your tins and carefully press the pie crusts into them, then filling them with your mincemeat mixture. Finally top them with your additional crust shapes. Lightly brush the tops with an egg wash.
7. Bake the pies for 10-15 minutes or until golden brown. Carefully remove them from the muffin or tart tins and allow them to cool on a wire rack. Sprinkle with powdered sugar before serving.