Why are mince pies traditional?

The origin of the mince pie goes back to the Middle Ages. They were known as 'Mincemeat Pies' and during that time, the meat used in the filling (the 'mince'), comprised of beef and mutton, suet, dried fruit, and spices such as cinnamon, cloves, and nutmeg. The mixture was combined with other savory ingredients such as dried fruits, candied citrus peels, and sometimes nuts, then placed in a shortcrust pastry case and baked.

They were considered a luxurious dessert and were often served during the festive Christmas season. The spices used were associated with the exotic and expensive ingredients that were traded by merchants during the medieval times, making the pies a symbol of wealth and luxury.

Over time, the recipe underwent changes and the meat was replaced with a mixture of dried fruit, spices, and suet, leading to the sweet mince pies that we know and enjoy today.