Mince pies with a very Spanish twist by Salt Yard chef Ben Tish

 

Ben Tish, executive chef of Salt Yard, Ember Yard, Opera Tavern and Dehesa talks mince pies.

 

I was brought up on mince pies. My gran made them with puff pastry and they were amazing. After she passed away my parents switched over to M&S ones. I’ve always loved them and I’ve always  cooked them in my restaurants, but with a bit of a Spanish twist.

 

These empanadilla mince pies with smoked muscavado caramel obviously have a big Spanish influence. I use puff pastry instead of shortcrust and put sherry in there, too. The special ingredient, though, is Iberico pork fat, which gives them that really rich, smoky flavour. A bit of quince finishes it off perfectly.

 

It’s one of those recipes I just created myself. I had in mind the kind of thing I was after, using a lot of the traditional mince pie elements – booze, fruit and syrup – and then put it together with some lovely Spanish ingredients.

 

 

I first made this for something called the Mince Pie Project, which was a charity event for Action Against Hunger, where 100 chefs got together and all created a variation on the mince pie. Mine raised £900, which isn’t bad for a box of 24. 

 

You can pick them up a bit cheaper than that in the restaurants, though. They’re on the menu in all of them, along with other traditional Christmas ingredients given a Spanish flavour – chestnuts with winter greens and mustard seeds; cabbage with grilled hake; and brussel sprouts and chard gratin with smoked ricotta and migas.

 

If you’re looking for something festive with a difference, come down and check them out.

 

 

■ 700g currants

■ 800g sultanas

■ 700g muscatel raisins

■ 4 quince, peeled, cored and chopped small

■ 3x 190g jars frozen pork Manteca or suet

■ 100g whole toasted pinenuts, coarsely chopped

■ 600g natural demerara sugar

■ 300g dark muscovado sugar

■ 2 rounded tsp ground cinnamon

■ 4 rounded tsp ground mixed spice

■ 8 clementines – peel and zest

■ 400ml dark brandy

■ 600 ml PX sherry

■ 250g plain yoghurt

■ 125ml lamb stock or water, plus extra if necessary

■ 6cm piece of fresh ginger, peeled and finely chopped

■ 50g fresh coriander leaves and stalks, chopped

■ Juice of 1 lemon

 

■ Place everything in a pan and cook for an hour together.

■ Divide the mix out between puff pastry circles and then fold over the pastry to make a half moon shape.

■ Crimp to seal and then brush with egg wash before baking for 15 minutes at 180 degrees C.