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A mince pie (also mincemeat pie in North America, and fruit mince pie in Australia and New Zealand) is a sweet pie of English origin filled with mincemeat, being a mixture of fruit, spices and suet. [ a ] The pies are traditionally served during the Christmas season in much of the English-speaking world .
Mincemeat is a mixture of chopped apples and dried fruit, distilled spirits or vinegar, spices, and optionally, meat and beef suet. Mincemeat is usually used as a pie or pastry filling. Traditional mincemeat recipes contain meat, notably beef or venison, as this was a way of preserving meat prior to modern preservation methods. [1]
In 2007, Ecclefechan tarts gained national prominence in the UK when the supermarket Sainsbury's promoted it as an alternative to mince pies at Christmas, the tarts sold over 50,000 packs in November 2007. [2] In comparison to the fruity, spicy flavour of a mince pie, an Ecclefechan tart is characterised by a caramel flavour. [3]
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The Fray Bentos brand is known for the manufacture and sale in the United Kingdom of a range of tinned meat pies such as steak and kidney and minced beef and onion. [1] [2] Since 2011, the brand in the UK has been owned by Baxters, who manufacture Fray Bentos products at their site at Fochabers in Scotland. [3]
In March 2012 Whelan sold the company to former Holland's Pies Managing Director, Neil Court-Johnston. [1] [2] who was also a former director of Peter's Food Services in South Wales. [3] Poole's Pies became part of Country Style Foods in 2013. [4] In 2015, The Denby Dale Pie Company joined them.
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In the North East of England, the pastries are fly cakes or fly pie. [1] In Wales, it is called Cacen Pwdin ("dessert cake"). In New Zealand, they are known as fruit slice or fly cemetery. The mixture is similar to sweet mince pies, which are traditionally eaten at Christmas time in the United Kingdom.