What Were Medieval Chewets? The Earliest Mince Pies
Mince pies trace their origins back to medieval times, between the 1400s and 1500s, when they were known as "chewets." These pies were savoury rather than sweet and consisted of meat, dried fruits, and spices encased in pastry.
Historians believe that medieval mince pies were inspired by Middle Eastern cuisine, introduced to Britain through trade and travel. Exotic spices such as cinnamon, cloves, and nutmeg were a luxury in medieval Europe, and their use in recipes like chewets reflected Britain’s exposure to global flavours. These early pies were hearty and flavourful, laying the foundation for what would become a cherished Christmas staple.
Why Mince Pies Were Important in Tudor Christmas Feasts
During the Tudor era, mince pies began to take on a more symbolic meaning. They were often made in an oblong shape to represent the manger where baby Jesus was laid, and some bakers went a step further, crafting the pastry lid into the shape of the Christ Child.
The ingredients themselves also carried religious symbolism. Spices like cinnamon and cloves represented the gifts of the Wise Men, while the inclusion of mutton paid homage to the shepherds present at Christ’s birth. Tudor mince pies often included thirteen ingredients, symbolising Jesus and His twelve disciples. These pies were a meaningful addition to Christmas celebrations and an expression of faith and festivity.
If you’re inspired to try your hand at a historical recipe, here’s a reconstructed version of a Tudor mince pie:
How to Make a Tudor Mince Pie
- Filling:
- 500g minced mutton
- 150g suet
- 50g each of raisins, currants, prunes, and dates
- 2 medium apples, grated
- 2 tbsp sugar
- Spices: a pinch of cloves, 1/4 tsp nutmeg, 1/2 tsp cinnamon, 1/2 tsp ginger
- A pinch of salt
- Pastry:
- 275g Pure Delight’s gluten free cake flour
- 1 tsp xanthan gum
- 125g butter or 70% fat margarine
- 1 egg
- Cold water to bind
Instructions:
- Combine all the filling ingredients in a large bowl and mix well.
- Prepare the pastry by combining the flour with xanthan gum. Rub butter into the flour until it resembles breadcrumbs.Whisk the egg and add it to the mixture. Add water gradually to form a dough and let it rest for 30 minutes.
- Roll out the pastry and line small pie tins. Fill with the prepared mixture and cover with a pastry lid.
- Bake at 180°C for 25–30 minutes or until golden brown.
Why Were Mince Pies Banned During Cromwell’s Rule?
During Oliver Cromwell’s rule in the mid-17th century, mince pies were banned along with other Christmas celebrations. This was part of an effort to suppress festive traditions associated with the holiday.
Despite the ban, many families continued to bake and enjoy mince pies in secret, preserving the tradition until the restrictions were eventually lifted. This quiet resilience ensured that mince pies remained an enduring part of Christmas in Britain.
How Did Mince Pies Become Sweet in the Georgian Era?
The Georgian period marked a significant turning point for mince pies. With the increasing availability of sugar, the pies transitioned from savoury to sweet. The traditional use of mutton was gradually replaced by a rich mixture of dried fruits, suet, and sugar. This shift reflected the broader Georgian preference for sweet desserts, especially among the wealthy.
This transformation paved the way for the mince pies we recognise today, filled with a mixture of dried fruits and infused with warming spices.
Why Mince Pies Became a Christmas Favourite in Victorian Times
The Victorian era saw mince pies solidify their place as a festive dessert. Queen Victoria’s love for Christmas traditions, including decorated trees and carols, helped popularise the holiday as we know it. Mince pies became an integral part of these celebrations, often infused with brandy for added indulgence.
Cookbooks from the Victorian period featured numerous recipes for sweet mince pies, elevating them to a staple of Christmas feasts. Their evolution from savoury beginnings to a festive dessert was complete.
Pure Delight’s Gluten-Free Mince Pies: A Modern Twist on Tradition
At Pure Delight, we are proud to continue the mince pie tradition with a modern approach. As a fully gluten-free bakery, we craft our mince pies to be enjoyed by everyone, regardless of dietary needs.
Our gluten-free mince pies feature a semi-sweet, perfectly balanced filling made from a blend of dried fruits, warming spices, and a buttery gluten-free pastry. We ensure that every pie delivers the same rich, festive flavour as the originals, without compromising on taste or texture.
Conclusion: The Legacy of Mince Pies
From their medieval origins as savoury chewets to their modern incarnation as sweet Christmas treats, mince pies have undergone a remarkable transformation. They are more than just a dessert—they are a connection to the past and a celebration of the season.
Whether you’re enjoying a Tudor-style savoury pie or a modern gluten-free version, mince pies bring a little piece of history to your festive table. At Pure Delight, we’re honoured to carry this tradition forward with our gluten-free creations, ensuring everyone can share in the joy of Christmas.
Happy Gluten-Free Cooking!
Edison Bond
Founder and Head Chef