Recipe: The Secret To Claridge’s Mince Pies

Dec 8

Dec 8 Recipe: The Secret To Claridge’s Mince Pies

Hark! The angels have sung from the kitchen and for the first time in Claridge’s history the extraordinary secrets of the iconic hotel's Chefs have been made available in Claridge’s: The Cookbook.

Co-authored by executive chef Martyn Nail and food writer Meredith Erickson, it is a carefully-chosen collection of best-loved dishes, from the legendary lobster risotto to popular cocktail The Flapper.

Before I muster the courage to attempt their acclaimed chicken pie, I am turning to the section entitled ‘The Magic of Christmas’ and giving the delicate delights of their mince pies a go.

Almost as infamous as the Claridge's iconic Christmas tree - this year's design by Karl Lagerfeld - rumour has it over 1,000 mince pies typically make it over the pass each week during the festive season....this recipe gives a merry batch of 24.

Warning: as you'd expect from the Mayfair masters, this recipe is a two-parter, but I promise, once you get started it is pretty simple and the results definitely are definitely a little grander than my previous works {sorry Jamie}.

So get the Bublé on, don your apron and read on to bring a little Maybourne magic to your kitchen.

Or, if all that mixing threatens your Christmas manicure this lovely boxed copy is a discerning addition to the worktop, even if you don't choose to open it...especially as it is signed by Martyn Nail himself - available here.

INGREDIENTS

FOR THE MINCEMEAT

1 orange

2 Granny Smith apples

25g raisins

250g currants

75g mixed peel

25ml brandy

25ml rum

15ml Grand Marnier {best blow the dust off that bottle; but you will have it}

300g light brown sugar

50g shredded suet

1tsp ground nutmeg

1tsp mixed spice

1tsp ground ginger

1tsp ground cloves

2tsp ground cinnamon

50g unsalted butter, cut into very small cubes

FOR THE PASTRY

350g plain flour

220g cold unsalted butter, cut into 1cm pieces

1tsp salt

120g ice-cold water

1/2 tsp white wine vinegar

1 egg yolk mixed with a dash of {any} cream - for the egg wash

Caster sugar for dusting

KIT LIST

Mince pie trays - these are shallower than cake trays

7cm round cutter - to make the base

5cm round or stat cutter - to make the topping

METHOD

Stage one

Zest and juice the orange and combine, putting to one side; then cut what is left of the orange into chunks and place in a saucepan, cover with water and simmer for around 1 hour until soft - keeping covered.

In a large bowl grate the apples, then add all ingredients except for the butter and mix well

Once the pan of orange is soft, drain it and blitz together with the zest and juice in a blender or with a hand blender, until it you get a smooth puree

Stir orange puree into the mincemeat, before putting into a airtight container to refrigerate for at least one week.

Stage two

Place the flour, butter and salt in a mixing bowl

Rub butter into the flour until it resembles pea-sized pieces

Gradually add the water and vinegar and mix until it comes together

Turn the dough out onto a lightly floured work surface and gently knead two or three times until semi-smooth - some lumps of butter will remain visible, which is fine

Pat dough into a disc, wrap in clingfilm and pop in the fridge for 45 minutes - just time to wash up, make a pot of tea, take the dog out etc

On a lightly floured surface, roll out the dough into a large circle 1-2mm thick

Cut out one circle using the 7cm cutter - check this fits neatly into your pie dish before cutting out x23 more large circles, placing into the pie tray

Then cut out your matching smaller circles or stars which will cover - stars or snowflakes look really good if you have them - then refrigerate both trays and shapes for 15-20 minutes

Preheat the oven to 200 C

After chilling, remove dough from fridge and spoon around tbsp of mincemeat into each case, followed by a small cube of butter

Place the smaller shapes on top and brush with the egg wash

Bake for 20 minutes - but keep a close eye until pastry is golden

Immediately dust heavily with caster sugar and transfer to a wire rack to cool

Store for up to one week; best served warm; and for the ultimate indulgence feel free to try my father's festive favourite, of popping a blob of gooey Stilton beneath the pastry lid when reheating - just don't blame me when you get gout.

Merry Christmas x