Ingredients (makes 15)

Mincemeat

160g Granny Smith apples, peeled and grated
75g dark muscovado sugar
75g raisins
50g dried currants
50g shredded suet
50g sultanas
50g mixed candied peel
15g nibbed almonds
60ml brandy
35ml orange juice
1 orange, zested
½ tsp ground allspice, ½ tsp ground cinnamon, ¼ tsp ground ginger and ¼ tsp ground nutmeg
Pinch Maldon sea salt

Pastry

250g plain flour
160g unsalted butter
75g icing sugar
5ml double cream
1 egg
1 egg yolk
Pinch sea salt

Method

1. In a large bowl, mix together all the mincemeat ingredients except the brandy, cover with a lid and leave in the fridge overnight. The next day, bake at 120C for three hours, stirring every 30 minutes. Leave to cool completely, then stir in the brandy.

2. To make your pastry, cream the butter and the icing sugar together until light and smooth, taking care not to overbeat. Whisk the egg yolk, egg and double cream together, and add this to the butter mixture slowly.

3. Fold in the flour and salt, and work until just combined. Rest in the fridge for a couple of hours before rolling out and cutting into squares with a sharp knife.

4. To make the parcels, spoon your mincemeat into the middle of each pastry square, folding the corners in on themselves to make a little parcel. Place them into a greased baking tray, brush with egg white and bake at 160C for 15-20 minutes until golden brown.

5. Allow them to cool and dust with icing sugar before serving – we like ours with brandy cream.

Pie Pairings:

Looking for an alternative Christmas tipple? Soho House master sommelier Vincent Gasnier has three suggestions for you to try with your mince pies.

Pedro Ximenez“This sweet sherry is an excellent choice, thanks to its rich texture.”

Tokaji“This syrupy, sticky wine is a popular option. Serve chilled.”

Organic Ale“Don’t dismiss a true British classic: consider an organic beer.”

Photographer: Helen Cathcart

Soho Farmhouse

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