FROM THE UNION KITCHEN: Union Mince Pies

Traditionally on the last big night of the year at the Union, before everyone leaves town for Xmas, we hand these little pies out with mulled wine and they are much enjoyed…

Hopefully this year will be no exception, just a little different.

Despite not knowing what this years Xmas will be like, the traditions must carry on, and so we will be making our mincemeat very shortly so it can be nice and matured with lots of brandy in time for December.

If you want to make at home, get your mincemeat prepared the earlier the better. It keeps for ages! We use mini muffin trays at the Club, so I can’t say how many exactly this will make as it depends what tins you are using, but I’m sure it will be plenty!

Mincemeat (to be prepared in advance ideally!)

• 225g currants
• 225g raisins – you can replace with dried figs/prunes/cranberries for something different or to match your own taste
• 225g sultanas
• 100g mixed peel
• 50g roasted, chopped almond – you can replace with more fruit if allergies are an issue
• 200g dark soft brown sugar
• 100g shredded suet – vegetarian suet can be used
• 1 apple, peel and grate
• Juice and zest of 1 lemon and 1 orange
• 250ml brandy

Just mix all together!

You can give it a stir every now and then to keep it all moist.

Keep in the fridge in a sealed container until ready to use.

Sweet pastry (can be prepared in advance)

• 300g flour
• 100g icing sugar
• 200g butter
• 1 egg
• 1 yolk
• Pinch salt
• 1/2 teaspoon vanilla essence

In advance: Rub cold diced butter into flour, icing sugar and salt until the consistency of breadcrumbs. This can be done by hand, or with a food processor.

Add the yolk, egg and vanilla quickly and bring together without overworking.

Wrap and chill in the fridge until ready to use.

On the day of baking, butter and flour your chosen mince pie tins. Preheat the oven to 160C.

Roll out discs of pastry to fit the bottom of your tart case, fill with mince meat, roll out a lid to fit snugly on top, then lightly brush top of the pastry holding the mincemeat with a little beaten egg or milk.

Fit the pastry lid on top and seal up by pressing gently with your fingers or a fork.  Put a small hole in the middle with a skewer then brush with beaten egg and sprinkle a little caster sugar on top.

Place in the oven for 12-15 minutes, or until they look golden but before they bubble over. Leave to cool before removing from tin.

Store in a sealed container, they keep for ages.

Fancy enjoying a Christmas lunch or dinner at the Club? Our menu is online now and you can book a table by emailing reception@unionclub.co.uk

To make sure you’re staying in-the-know about all things food related at the Club, make sure you are following Carolyn and the Union kitchen on instagram @unionsoho.kitchen