IT'S been a busy year for Tom Aikens, who became the youngest British chef to be awarded two Michelin stars when he was 26. Twenty years on and now the father of a young family as well as the head of an international chain of eateries, he's looking forward to some time at home over the holidays. Here's one of his favourite Christmas recipes, for quick and delicious mince pies
:: MINCE PIES
(Makes a minimum of 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 almonds, nibbed
2tsp mixed spice
1tsp cinnamon
Large pinch fresh grated nutmeg
0.5g ground ginger
0.5g salt
4tbsp brandy
For the pastry:
270g all-purpose flour
1.5g salt
140g butter
110g caster or powdered sugar
2 egg yolks
1 whole egg
Icing sugar, to serve
To make the mincemeat: Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12 hours to marinate. Place the mixture in a baking dish, cover with tin foil and bake for two-and-a-half to three hours at 140C.
Leave to cool, stirring from time to time, and then stir in the brandy. Spoon the cooled mixture into storage jars, cover with waxed discs and seal. This is then ready to use (however it's best when left to mature for a month!).
For the pastry: Sieve the flour and salt, put into a stand mixer and place on a low to medium speed, then add the butter mix until crumb-like. Add the sugar then egg and yolks, it will slowly come together, then refrigerate for one 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.
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 180C for about 10-15 minutes.
Dust with icing sugar to serve – and eat with a cuppa or a tipple. Happy Christmas!
:: Tom Aikens is owner of the Tom's Kitchen chain of restaurants.
