Photo credit: David Griffen
It’s 1st December so we can now officially get in to the Christmas spirit. Nothing signifies the start of the festive season better than a warm homemade mince pie. Here, Tom Aikens, the founder of Tom’s Kitchen, shares his recipe (and if you don’t want to make them at home, you can always buy them at one of the Tom’s Kitchen delis in Canary Wharf, St Katharine Docks and HMS Belfast in London)
MAKES MINIMUM 24
325g-cooking apples, peeled, cored and chopped 115g shredded suet
115g sultanas and currants
115g mixed candied peel
150g soft dark brown sugar
Zest and juice of 1 lemon and orange
30g nibbed almonds
2 tsp mixed spice
1 tsp cinnamon
Large pinch fresh grated nutmeg
0.5g ground ginger
4 tbsp brandy
270g all-purpose flour
110g caster or powdered sugar 2 egg yolks
1 whole egg
Few drops vanilla essence
- Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12 hours to marinade.
- Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours at 140°c / 225°f.
- Leave to cool stirring from time to time and then stir in the brandy.
- Spoon the cooled mixture into storage jars and cover with waxed discs and seal. This is then ready to use, however it’s best to leave it to mature for one month.
- Sieve the flour and salt, put into a stand mixer and place on a low to medium speed, then add the butter mix till crumb like. Add the sugar then eggs and yolks, it will slowly come together, then refrigerate for 1 hour.
- Roll the dough out between two sheets of parchment to a 0.5cm thickness, then let it rest for 10 minutes. Cut out 48 pieces with a round cutter, you need the tops to be medium and the bottoms to be large.
- Make the mince pies in either small Yorkshire pudding moulds or tartlet cases. Lightly grease the 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.