Back

Tom Aiken’s delicious mince pies

Serves: Makes 24

Duration: eg Prep 1.5hr Cook 10mins

Difficulty: Easy

Ingredients

Mince Meat

  • 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
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • Large pinch fresh grated nutmeg
  • 0.5g ground ginger
  • 0.5g salt
  • 4 tbsp brandy
Pastry
  • 270g all-purpose flour
  • 1.5g salt
  • 140g butter
  • 110g caster or powdered sugar
  • 2 egg yolks
  • 1 whole egg
  • Few drops vanilla essence

Did you know that Brits buy over 370 mince pies per year, eating up to 27 each?

Make yours at home this year. Following an appearance from Tom Aikens’ at Taste this year, along with his restaurant Tom’s Kitchen, Tom has kindly shared his recipe for the ultimate mince

Method

Mince meat

1. Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12 hours to marinade.

2. Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours at 140°c / 225°f.

3. Leave to cool stirring from time to time and then stir in the brandy.

4. 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.

Pastry

1. 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.

2. 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.

3. 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.

Ingredients

Mince Meat

  • 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
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • Large pinch fresh grated nutmeg
  • 0.5g ground ginger
  • 0.5g salt
  • 4 tbsp brandy
Pastry
  • 270g all-purpose flour
  • 1.5g salt
  • 140g butter
  • 110g caster or powdered sugar
  • 2 egg yolks
  • 1 whole egg
  • Few drops vanilla essence

Festival Partners