Christmas Mince Pie Ice Cream Recipe (2024)

FAQs

Is it better to freeze mince pies cooked or uncooked? ›

We prefer to bake, cool and freeze. Then defrost and warm as and when needed. However you can freeze them uncooked. Open-freeze the mince pies in their oven trays then knock them out and store them in polythene bags for up to 3 months.

To show off their money, the rich would offer pies in various shapes, such as crescents and hearts, to show off their wealth. They became a popular treat around the festive period thanks to a tradition from the middle ages, which saw people eat a mince pie for 12 days from Christmas day to Twelfth Night.

It is a Christmas Pudding, but instead of adding a lengthy list of spices, fruit, and sugars you are just adding in Mincemeat. Mincemeat, in turn, is actually made up of spices, fruit, and sugars and that is why it is a great 'substitute' in this recipe and a fantastically easy way to make this traditional dessert.

Ingredients: sugar, apples (26%), vine fruits (26%) (sultanas, raisins, currants), candied mixed peel (4%) (glucose-fructose syrup, orange peel, sugar, lemon peel, citric acid), vegetable suet (palm oil, sunflower oil, rice flour), treacle, acidity regulators (acetic acid, citric acid), mixed spices, citric acid, ...

Wrap the whole tray well in cling film. Will keep in the freezer for up to 3 months. To cook, heat oven to 200C/180C fan/ gas 6. Remove the mince pies from the freezer and brush the top of each with a little milk.

The mince pies will last 3-4 days. The pastry can be kept and frozen for up to 3 months. You can use shopbought shortcrust pastry instead - I recommend the 500g packets.

By the 18th century it was more likely to be tongue or even tripe, and in the 19th century it was minced beef. It was not until the late Victorian period and early 20th Century that mince pies dropped the meat and had all fruit fillings (albeit with suet). Even today there are traditions associated with mince pies.

In the US, there are no laws regulating what foods fictional characters can consume, transport or distribute. Mince pies are not commonly consumed in the US outside of the New England region. Perhaps if more Americans were familiar with them they would be banned. Or perhaps not, who can know.

Christmas in numbers

Brits eat approximately 175 million mince pies over Christmas, using 175 tonnes of aluminium packaging. The UK uses 227,000 miles of wrapping paper each year.

That said, the traditional French Christmas dessert, la bûche de Noël or Yule log, is a glorious concoction of chocolate, cream and sponge, one I would personally choose over a Christmas pudding, which – dense as it is – can be akin to being hit in the stomach by a canonball.

What do Americans call mince beef? ›

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, and kofta.

Christmas Pudding (also known as plum pudding or figgy pudding) is a dish as famous as it is misunderstood.

Mincemeat isn't difficult to make, but it has a lot of ingredients, which can make it expensive to produce in small batches, and it requires at least a day's advance planning to let the ingredients sit.

Martin Fone investigates the most traditional seasonal food of all, mince pies, and finds that they really did contain meat at one time in the past. Just be grateful you never got served one made with fish...

None Such Mincemeat has seasonal distribution throughout the United States. If you cannot find None Such Mincemeat in your grocery store, please notify the store manager.

“Raw meat and poultry maintain their quality longer (when frozen) than their cooked counterparts because moisture is lost during cooking.” “Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.”

You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

To Store: Store in an airtight container in the fridge for 2-3 days. Enjoy cold or warm in the microwave. To Freeze: Mince meat pie can be frozen in an airtight container for up to three months. Tip 1: I use a deep cupcake tray to help shape the mince pies.