Bofur’s British Mince Pies | The Hobbit; An Unexpected Party
Jump to
A cozy treat fit for Hobbit Day or the Christmas table.
A nod to Bofur’s request in The Hobbit, mince pies make a delicious addition to your Hobbit Day menu. While mince pies are often found at Christmastime in the UK, Hobbits wouldn’t think twice about tucking into one any time of year. This recipe gives you a homemade mincemeat filling that’s easy to prep ahead, so you can make it any time of the year.
Quote
“And mince-pies and cheese,” said Bofur.
-Chapter One, The Unexpected Party, The Hobbit, J.R.R. Tolkien
What Are Mince Pies?
Mince pies are small, sweet, spiced tarts filled with a mixture called ‘mincemeat’, but don’t be misled by the name. Today’s filling is meat-free, made from dried fruits, spices, suet, and sometimes a splash of brandy or rum. But historically, that wasn’t always the case.
Making Your Own Mince Filling
Store-bought fruit ‘mince‘ is typically available but sometimes only during the Christmas season. But making your own filling is surprisingly simple and can be prepared months ahead!
Mince Pies Timeline
Like many recipes that have existed for centuries, mincemeat pies often transition from one form to another. Over time, they evolved in both ingredients and purpose, shaped by cultural traditions, religious observances, and available ingredients.
- Medieval Period: The earliest versions were called chewettes, filled with chopped meat, liver, or fish (on fast days), often mixed with hard-boiled egg and ginger.
- Pre-16th Century: The savory base began to incorporate dried fruits and spices.
- 16th Century: Known as “minced” or “shred” pies, they had become established as a Christmas speciality by this time.
- Mid-17th Century: Suet (a type of hard beef or sheep fat) began replacing meat, partially at first, then fully in some cases, marking a shift toward a sweet filling.
- 19th Century: On both sides of the Atlantic, meat had all but disappeared from mincemeat recipes, yet the name remained.
Today, mince pies are a key part of British holiday feasts… and just as fitting on a Hobbit’s table, especially when served with a slice of sharp cheese, as Bofur requested!
Quick Tip: Prepare in Advance for Hobbit Day
If you’re hosting a Hobbit Day party, bake your pies 1–2 days ahead so they’re fresh, but not rushed. Keep them in an airtight container, and don’t forget the cheese… Bofur’s request, after all! A slice of sharp cheddar alongside a warm mince pie hits just right.
Short on time?
The mince filling should be made several weeks in advance and stored in the fridge until ready to use but if you’ve decided to make mince pies last minute, mince mixture can also be purchased in the baking section, but sometimes only during the Christmas season.
The Hobbit; An Unexpected Party; Mince Pies
Ingredients
Mincemeat Filling
- 200 grams mixed peel (orange and lemon)
- 2 cooking apples peeled, cored, and chopped
- 1 ⅔ cups raisins
- ½ cup currants
- ½ cup sultanas
- ½ cup brown sugar
- ½ cup white sugar
- 125 grams suet finely chopped
- ¼ cup brandy
- ¼ cup rum
- 1 tablespoon almond flavouring
- ½ cup slivered almonds
- 1 tablespoon ground cinnamon
- ½ teaspoon mixed spice a blend of allspice, ginger, and nutmeg
Pastry
- 1 1/2 cups plain flour (8 ounces)
- ¼ teaspoon salt
- 115 grams cold butter, cubed (4 ounces)
- Cold water as needed
- 1 egg white for brushing
- White sugar for sprinkling
Instructions
Mince Mixture
- Combine all the ingredients for the mincemeat filling in a glass bowl. Cover and let sit at room temperature overnight.
- The next morning, stir well, cover again, and store in the fridge for several weeks, stirring once a week to allow the flavours to infuse.
Pastry
- Sift the flour and salt into a bowl.
- Add the cubed cold butter and rub into the flour until the mixture resembles breadcrumbs.
- Add cold water, a few drops at a time, mixing gently until a firm, not sticky, dough forms. If the dough becomes too wet, add a little more flour.
- Roll out the dough thinly. Use about three-quarters of it to line tart or muffin tins.
- Roll out the remaining quarter and cut into rounds to top the pies.
- Spoon the mince filling into each base—don’t overfill.
- Place the pastry tops over the filling and pinch the edges to seal.
- Prick the tops with a skewer to let steam escape.
- Whisk the egg white with a small splash of water, brush over the tops, and sprinkle with white sugar.
- Bake at 150°C (300°F) for 30 minutes or until the pastry is golden.
Notes
- Use Bramley apples in the UK or Granny Smith apples in Australia, Canada, or the US.
- Cognac can be used instead of brandy and rum if desired.
- If you’re short on time, store-bought mince filling can be used (usually available seasonally).
- This mincemeat filling makes enough for 3 to 4 batches of 12 mince pies—perfect for making ahead for Christmas after your Hobbit Day feast.
References
- Beeton, Isabella, editor. The Book of Household Management … 56th editi, Ward, Lock & Company, 1939.
- White, F. Good Things in England: A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes, Contributed by English Men and Women Between 1399 and 1932. J. Cape, 1932.
- Woman’s Own Cookbook. Tower House, 1964.