A scrumptious variation on a Christmas favourite. The mince pie’s ingredients are traceable to the 13th century, when returning European Crusaders brought with them Middle Eastern recipes containing meats, fruits and spices. The tradition of eating Christmas pie in December continued through to the Victorian era, although by then its recipe had become sweeter and its size reduced markedly from the large oblong shape once observed. Today the mince pie remains a popular seasonal treat enjoyed by many across the United Kingdom. This recipe makes up to 50 pies (you may wish to reduce quantities accordingly, but once you’ve tasted the result you’ll wish you made the full amount).