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Mince-pies

A fruit and suet mixture baked in pie crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Currant and brandy are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,057 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Mince-pies

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the mince-meat by combining all ingredients in a large bowl, then mix well until all ingredients are evenly distributed.

Bake

  1. Fill pie crusts with the mince-meat mixture.

  2. Bake in a preheated oven at 350°F (175°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Currant + brandytop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  3. Apple + brandytop 11% of all pairs
    Smell alikemoderate
    Cooked together1,291 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Currant + appletop 12% of all pairs
    Smell alikelow
    Cooked together1,918 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Raisin + brandytop 13% of all pairs
    Smell alikemoderate
    Cooked together2,768 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raisins
Provide sweetness and chewy body that fills the pie.
Suet
Adds fat that keeps the mincemeat moist and rich.
Sugar
Sweetens the filling and helps preserve it.
Apples
Add moisture and tartness that balance the sweetness.
Brandy
Adds aroma and helps preserve the mincemeat.
Currants
Contribute sweetness and chewy texture to the filling.

The step that matters

Fill pie crusts with the mince-meat mixture. Overfilling can cause the filling to bubble over and burn, while underfilling leaves gaps. Filling to an even level helps the pie bake evenly and hold its shape.

Swap the lemon

How well each one fits the dish's main ingredients (raisin, currant, apple, sugar, brandy):

  1. Figfits better
  2. Apricotfits better
  3. Vanillafits better
  4. Lemonthe original

Fit is the average pairing score against raisin, currant, apple, sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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