On 25 December 1662, Samuel Pepys described his Christmas feast:
"A mess of brave plum-porridge and a roasted pullet for dinner, and I sent for a mince pie abroad, my wife not being well to make any herself yet."
Back in the 17th century the ingredients of the mince pie was slightly different. It included minced cooked mutton, beef suet, currants and raisins with ginger, mace, nutmeg, cinnamon, orange rind, salt and a tiny quantity of sugar.
By the 18th century the mince pie began to get sweeter – thank goodness! Today we all associate this traditional mince pie with Christmas.
There are a number of mince pie traditions that are still followed today. Of course the first one is essential. Father Christmas looks forward to his mince pie every year. He needs a little indulgence to help him through his long night ahead.
For children to leave one out before they go to bed on Christmas Eve for Father Christmas.
It’s a tradition to make a wish when you eat your first mince pie of the Christmas season.
Always eat your mince pie in silence.
For good luck eat one mince pie for each day of the 12 days of Christmas.
Many mince pies have a star on the top to symbolise the star that led the Magi to Jesus.
We have the perfect mince pie recipe right here.
Fancy a frittata? We have five fabulous options for you from Australian Eggs.
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