Over the mediaeval period the savoury pie gradually became more sweet ~ and they were baked in round shapes. The sugary preservatives doubtless gave a longer shelf life. Stuarts and Tudors served mincemeat pies as a preeminent dish at state and holy occasions. Fruit and nuts and more spices were added to give extra flavour. By the twenty first century the only meat in mince pies is suet. Cookery and tastes always evolve. Perhaps meat or vegetarian mince pies will be favoured in the future...
Heather's sweet mincemeat pye was handmade by Edward using short crust pastry in a shallow baking tray. Rays of sun radiate around a niave folk art styled greylag goose. In Irish Gaelic civilisation the (gé ghlas) grey goose represents the Holy Spirit of God.
Chris
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