Recipe: Tom Aiken’s mince pies for an instant festive feeling
Makes at least 24
For the mincemeat…
• 325g cooking apples, peeled, cored and chopped
• 115g shredded suet
• 150g raisins
• 115g sultanas and currants
• 115g mixed candied peel
• 150g soft dark brown sugar
• Zest and juice of 1 lemon and orange
• 30g nibbed almonds
• 2tsp mixed spice
• 1tsp cinnamon
• Large pinch fresh grated nutmeg
• ½g ground ginger
• ½g salt
• 4tbsp brandy
For the pastry…
• 370g all-purpose flour
• 1½g salt
• 140g butter
• 110g caster or powdered sugar
• 2 egg yolks
• 1 whole egg
• A few drops of vanilla essence
1. Mix all the ingredients, except the brandy, in a bowl and leave in a cool place for 12 hours to marinade.
2. Place in a baking dish, cover with tin foil and bake for 2½ to 3 hours at 140°C/225°F. Leave to cool, stirring occasionally, then stir in the brandy.
3. Spoon the cooled mixture into storage jars, cover with waxed discs and seal. This is now ready – however it’s best to leave it a month to mature.
1. Sieve the flour and salt. Put into a stand mixer and place on a low to medium speed, then add the butter and mix until crumb like. Add sugar then eggs and yolks. Slowly it will come together. Refrigerate for 1 hour.
2. Roll the dough out between two sheets of parchment to ½cm thick. Let it rest for 10 minutes. Cut out 48 pieces with a round cutter (tops should be medium, bottoms large).
3. Lightly grease moulds/cases then flour. Line with the pastry then add the mince pie mix. Place on the lid, crimp the edges and bake at 180°C /375°F for about 10-15 minutes. Dust with icing sugar.