Nothing beats a home made mince pie and this recipe is a winner.

But if you don’t have time, don’t despair. 

The mince pies from Tom Aitken are now available at the delis of Tom’s Kitchen delis in Canary Wharf, St Katharine Docks, HMS Belfast in London, and the recently launched Birmingham site.

Makes minimum 24

INGREDIENTS

Mince meat

325g-cooked 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

1.5g salt

140g butter

110g caster or powdered sugar

2 egg yolks

1 whole egg

Few drops vanilla essence

METHOD

 MINCEMEAT

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

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.